| Complex coacervation of proteins and sugar beet pectin: Stabilizing oil-in-water emulsions | |
| Chen, Hao; Yue, Xiaoqiang; Liu, Shiyong; Yin, Lijun | |
| 刊名 | International Agricultural Engineering Journal
 |
| 2018 | |
| 卷号 | 27期号:1页码:227-236 |
| URL标识 | 查看原文 |
| 公开日期 | [db:dc_date_available] |
| 内容类型 | 期刊论文 |
| URI标识 | http://www.corc.org.cn/handle/1471x/4579211 |
| 专题 | 山东大学 |
| 作者单位 | 1.Marine College, Shandong University , Weihai 2.264209, China 3.Cargill Asia Pacific Food System Co., LTD |
| 推荐引用方式 GB/T 7714 | Chen, Hao,Yue, Xiaoqiang,Liu, Shiyong,et al. Complex coacervation of proteins and sugar beet pectin: Stabilizing oil-in-water emulsions[J]. International Agricultural Engineering Journal,2018,27(1):227-236. |
| APA | Chen, Hao,Yue, Xiaoqiang,Liu, Shiyong,&Yin, Lijun.(2018).Complex coacervation of proteins and sugar beet pectin: Stabilizing oil-in-water emulsions.International Agricultural Engineering Journal,27(1),227-236. |
| MLA | Chen, Hao,et al."Complex coacervation of proteins and sugar beet pectin: Stabilizing oil-in-water emulsions".International Agricultural Engineering Journal 27.1(2018):227-236. |
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