Ultrasound improving the physical stability of oil-in-water emulsions stabilized by almond proteins | |
Zhu, Zhenbao; Zhao, Cui; Yi, Jianhua; Cui, Leqi; Liu, Ning; Cao, Yungang; Decker, Eric Andrew | |
刊名 | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE |
2018 | |
卷号 | 98页码:4323-4330 |
关键词 | physical stability oil-in-water emulsion high-intensity ultrasound almond protein isolate interfacial adsorption |
ISSN号 | 0022-5142 |
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/2831694 |
专题 | 西安交通大学 |
推荐引用方式 GB/T 7714 | Zhu, Zhenbao,Zhao, Cui,Yi, Jianhua,et al. Ultrasound improving the physical stability of oil-in-water emulsions stabilized by almond proteins[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2018,98:4323-4330. |
APA | Zhu, Zhenbao.,Zhao, Cui.,Yi, Jianhua.,Cui, Leqi.,Liu, Ning.,...&Decker, Eric Andrew.(2018).Ultrasound improving the physical stability of oil-in-water emulsions stabilized by almond proteins.JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,98,4323-4330. |
MLA | Zhu, Zhenbao,et al."Ultrasound improving the physical stability of oil-in-water emulsions stabilized by almond proteins".JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 98(2018):4323-4330. |
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