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	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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