Universal and simple method for facile fabrication of sustainable high internal phase emulsions solely using meat protein particles with various pH values-Reference-Cited by-同舟云学术

Universal and simple method for facile fabrication of sustainable high internal phase emulsions solely using meat protein particles with various pH values

Published:2020-03 Issue: Volume:100 Page:105444
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Li Ruren,He Qing,Guo Mi,Yuan Jinghe,Wu Yayun,Wang Shengnan,Rong Liangyan,Li Jianrong

Funder

National Natural Science Foundation of China

National Key R&D Program of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference64 articles.

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