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	Freeze-thaw stability of Pickering emulsions stabilized by soy protein nanoparticles. Influence of ionic strength before or after emulsification
	Zhu, Xue-Feng[1]; Zheng, Jie[2]; Liu, Fu[2]; Qiu, Cao-Ying[2]; Lin, Wei-Feng[1]; Tang, Chuan-He[1,3]
刊名	FOOD HYDROCOLLOIDS
	2018
卷号	74页码:37-45
关键词	Pickering emulsions Freeze-thaw stability Soy protein nanoparticles Electrostatic screening Gel-like emulsions
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/2163537
专题	华南理工大学
作者单位	1.[1]South China Univ Technol, Dept Food Sci & Technol, Guangzhou 510640, Guangdong, Peoples R China 2.[2]Jinan Univ, Dept Food Sci & Engn, Guangzhou 510632, Guangdong, Peoples R China 3.[3]South China Univ Technol, State Key Lab Pulp & Paper Engn, Guangzhou 510640, Guangdong, Peoples R China
推荐引用方式 GB/T 7714	Zhu, Xue-Feng[1],Zheng, Jie[2],Liu, Fu[2],et al. Freeze-thaw stability of Pickering emulsions stabilized by soy protein nanoparticles. Influence of ionic strength before or after emulsification[J]. FOOD HYDROCOLLOIDS,2018,74:37-45.
APA	Zhu, Xue-Feng[1],Zheng, Jie[2],Liu, Fu[2],Qiu, Cao-Ying[2],Lin, Wei-Feng[1],&Tang, Chuan-He[1,3].(2018).Freeze-thaw stability of Pickering emulsions stabilized by soy protein nanoparticles. Influence of ionic strength before or after emulsification.FOOD HYDROCOLLOIDS,74,37-45.
MLA	Zhu, Xue-Feng[1],et al."Freeze-thaw stability of Pickering emulsions stabilized by soy protein nanoparticles. Influence of ionic strength before or after emulsification".FOOD HYDROCOLLOIDS 74(2018):37-45.

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