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	Physical properties and stability evaluation of fish oil-in-water emulsions stabilized using thiol-modified β-lactoglobulin fibrils-chitosan complex
	Chang, Hon Weng[1]; Tan, Tai Boon[1]; Tan, Phui Yee[1]; Abas, Faridah[2]; Lai, Oi Ming[3]; Wang, Yong[4]; Wang, Yonghua[5]; Nehdi, Imededdine Arbi[6]; Tan, Chin Ping[1]
	2018
卷号	105页码:482
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/4470384
专题	暨南大学
作者单位	1.[1] Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, 43400 UPM, Malaysia 2.[2] Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, 43400 UPM, Malaysia 3.[3] Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, Selangor, 43400 UPM, Malaysia 4.[4] Department of Food Science and Engineering, Jinan University, Guangzhou, 510632, China 5.[5] Guangdong Research Center of Lipid Science Applied Engineering Technology, School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China 6.[6] Chemistry Department, College of Science, King Saud University, Riyadh, Saudi Arabia
推荐引用方式 GB/T 7714	Chang, Hon Weng[1],Tan, Tai Boon[1],Tan, Phui Yee[1],et al. Physical properties and stability evaluation of fish oil-in-water emulsions stabilized using thiol-modified β-lactoglobulin fibrils-chitosan complex[J],2018,105:482.
APA	Chang, Hon Weng[1].,Tan, Tai Boon[1].,Tan, Phui Yee[1].,Abas, Faridah[2].,Lai, Oi Ming[3].,...&Tan, Chin Ping[1].(2018).Physical properties and stability evaluation of fish oil-in-water emulsions stabilized using thiol-modified β-lactoglobulin fibrils-chitosan complex.,105,482.
MLA	Chang, Hon Weng[1],et al."Physical properties and stability evaluation of fish oil-in-water emulsions stabilized using thiol-modified β-lactoglobulin fibrils-chitosan complex".105(2018):482.

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