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	The influence of heat treatment on acid-tolerant emulsions prepared from acid soluble soy protein and soy soluble polysaccharide complexes (EI收录)
	Liu, Qian-Ru[1]; Qi, Jun-Ru[1]; Yin, Shou-Wei[1]; Wang, Jin-Mei[1]; Guo, Jian[1]; Feng, Ji-Lu[1]; Cheng, Meng[1]; Cao, Jing[1]; Weng, Jing-Yi[1]; Yang, Xiao-Quan[1]
刊名	Food Research International
	2016
卷号	89页码:211-218
关键词	Application specific integrated circuits Convergence of numerical methods Coulomb interactions Dispersions Electrostatics Emulsions Heat treatment Hydrophobicity Ionic strength Proteins
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/2195942
专题	华南理工大学
作者单位	1.[1] School of Food Science and Engineering, South China University of Technology, Guangzhou 2.510640, China
推荐引用方式 GB/T 7714	Liu, Qian-Ru[1],Qi, Jun-Ru[1],Yin, Shou-Wei[1],等. The influence of heat treatment on acid-tolerant emulsions prepared from acid soluble soy protein and soy soluble polysaccharide complexes (EI收录)[J]. Food Research International,2016,89:211-218.
APA	Liu, Qian-Ru[1].,Qi, Jun-Ru[1].,Yin, Shou-Wei[1].,Wang, Jin-Mei[1].,Guo, Jian[1].,...&Yang, Xiao-Quan[1].(2016).The influence of heat treatment on acid-tolerant emulsions prepared from acid soluble soy protein and soy soluble polysaccharide complexes (EI收录).Food Research International,89,211-218.
MLA	Liu, Qian-Ru[1],et al."The influence of heat treatment on acid-tolerant emulsions prepared from acid soluble soy protein and soy soluble polysaccharide complexes (EI收录)".Food Research International 89(2016):211-218.

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