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	Fabrication and Characterization of Quinoa Protein Nanoparticle-Stabilized Food-Grade Pickering Emulsions with Ultrasound Treatment: Interfacial Adsorption/Arrangement Properties
	Qin, Xin-Sheng[1]; Luo, Zhi-Gang[1,2]; Peng, Xi-Chun[3]
	2018
卷号	66期号:17页码:4449
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/4459586
专题	暨南大学
作者单位	1.[1]South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Guangdong, Peoples R China 2.[2]South China Univ Technol, Guangdong Prov Key Lab Green Proc Nat Prod & Prod, Guangzhou 510640, Guangdong, Peoples R China 3.[3]Jinan Univ, Coll Sci & Engn, Dept Food Sci & Engn, Guangzhou 510632, Guangdong, Peoples R China
推荐引用方式 GB/T 7714	Qin, Xin-Sheng[1],Luo, Zhi-Gang[1,2],Peng, Xi-Chun[3]. Fabrication and Characterization of Quinoa Protein Nanoparticle-Stabilized Food-Grade Pickering Emulsions with Ultrasound Treatment: Interfacial Adsorption/Arrangement Properties[J],2018,66(17):4449.
APA	Qin, Xin-Sheng[1],Luo, Zhi-Gang[1,2],&Peng, Xi-Chun[3].(2018).Fabrication and Characterization of Quinoa Protein Nanoparticle-Stabilized Food-Grade Pickering Emulsions with Ultrasound Treatment: Interfacial Adsorption/Arrangement Properties.,66(17),4449.
MLA	Qin, Xin-Sheng[1],et al."Fabrication and Characterization of Quinoa Protein Nanoparticle-Stabilized Food-Grade Pickering Emulsions with Ultrasound Treatment: Interfacial Adsorption/Arrangement Properties".66.17(2018):4449.

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