Studies on stabilized mechanism of high internal phase Pickering emulsions from the collaboration of low dose konjac glucomannan and myofibrillar protein
Author:
Funder
National Natural Science Foundation of China
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
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3. Interfacial behavior and micro-rheological performance of Pickering emulsions co-stabilized by β-cyclodextrin and xanthan gum;Food Hydrocolloids;2024-04
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