Polysaccharide-based Pickering emulsions: Formation, stabilization and applications

被引：0
|
作者：
Cui, Fengzhan [1 ]
Zhao, Sheliang [1 ]
Guan, Xin [2 ]
McClements, David Julian [3 ]
Liu, Xuebo [1 ]
Liu, Fuguo [1 ,2 ]
Ngai, To [2 ]
机构：
[1] College of Food Science and Engineering, Northwest A&F University, Yangling,Shaanxi,712100, China
[2] Department of Chemistry, The Chinese University of Hong Kong, Shatin,N. T., Hong Kong
[3] Department of Food Science, University of Massachusetts Amherst, Amherst,MA,01003, United States
来源：
Food Hydrocolloids | 2021年 / 119卷
基金：
中国博士后科学基金;
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