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	Surface modification improves fabrication of pickering high internal phase emulsions stabilized by cellulose nanocrystals
	Chen, Qiu-Hong[1]; Zheng, Jie[2]; Xu, Yan-Teng[1]; Yin, Shou-Wei[1,3]; Liu, Fu[2]; Tang, Chuan-He[1,3]
刊名	FOOD HYDROCOLLOIDS
	2018
卷号	75页码:125-130
关键词	Cellulose nanocrystals Octenyl succinic anhydride (OSA) High-internal-phase emulsions (HIPEs) Pickering emulsions Surface modification
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/2167901
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	Chen, Qiu-Hong[1],Zheng, Jie[2],Xu, Yan-Teng[1],et al. Surface modification improves fabrication of pickering high internal phase emulsions stabilized by cellulose nanocrystals[J]. FOOD HYDROCOLLOIDS,2018,75:125-130.
APA	Chen, Qiu-Hong[1],Zheng, Jie[2],Xu, Yan-Teng[1],Yin, Shou-Wei[1,3],Liu, Fu[2],&Tang, Chuan-He[1,3].(2018).Surface modification improves fabrication of pickering high internal phase emulsions stabilized by cellulose nanocrystals.FOOD HYDROCOLLOIDS,75,125-130.
MLA	Chen, Qiu-Hong[1],et al."Surface modification improves fabrication of pickering high internal phase emulsions stabilized by cellulose nanocrystals".FOOD HYDROCOLLOIDS 75(2018):125-130.

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