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	Fabrication and Characterization of Quinoa Protein Nanoparticle-Stabilized Food-Grade Pickering Emulsions with Ultrasound Treatment: Effect of Ionic Strength on the Freeze-Thaw Stability
	Qin, Xin-Sheng[1]; Luo, Zhi-Gang[1,2,3]; Peng, Xi-Chun[4]; Lu, Xuan-Xuan[5]; Zou, Yu-Xiao[6]
	2018
卷号	66期号:31页码:8363
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/4616731
专题	暨南大学
作者单位	1.[1] School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China 2.[2] Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, China 3.[3] Food Nutrition and Human Health Overseas Expertise Introduction, Center for Discipline Innovation [111 Center], Guangzhou, 510640, China 4.[4] Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou, 510632, China 5.[5] Department of Food Science, Rutgers, State University of New Jersey, 65 Dudley Road, New Brunswick, NJ, 08901, United States 6.[6] Sericultural and Agri-Food Research Institute GAAS, Guangdong Academy of Agricultural Sciences, Guangzhou, 510610, China
推荐引用方式 GB/T 7714	Qin, Xin-Sheng[1],Luo, Zhi-Gang[1,2,3],Peng, Xi-Chun[4],et al. Fabrication and Characterization of Quinoa Protein Nanoparticle-Stabilized Food-Grade Pickering Emulsions with Ultrasound Treatment: Effect of Ionic Strength on the Freeze-Thaw Stability[J],2018,66(31):8363.
APA	Qin, Xin-Sheng[1],Luo, Zhi-Gang[1,2,3],Peng, Xi-Chun[4],Lu, Xuan-Xuan[5],&Zou, Yu-Xiao[6].(2018).Fabrication and Characterization of Quinoa Protein Nanoparticle-Stabilized Food-Grade Pickering Emulsions with Ultrasound Treatment: Effect of Ionic Strength on the Freeze-Thaw Stability.,66(31),8363.
MLA	Qin, Xin-Sheng[1],et al."Fabrication and Characterization of Quinoa Protein Nanoparticle-Stabilized Food-Grade Pickering Emulsions with Ultrasound Treatment: Effect of Ionic Strength on the Freeze-Thaw Stability".66.31(2018):8363.

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