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	The influence of ionic strength on the characteristics of heat-induced soy protein aggregate nanoparticles and the freeze-thaw stability of the resultant Pickering emulsions
	Zhu, Xue-Feng[1]; Zheng, Jie[2]; Liu, Fu[2]; Qiu, Chao-Ying[2]; Lin, Wei-Feng[1]; Tang, Chuan-He[1,3]
	2017
卷号	8期号:8页码:2974
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/4296069
专题	暨南大学
作者单位	1.[1]South China Univ Technol, Dept Food Sci & Technol, Guangzhou 510640, Guangdong, Peoples R China 2.[2]Jinan Univ, Dept Food Sci & Engn, Guangzhou 510632, Guangdong, Peoples R China 3.[3]South China Univ Technol, State Key Lab Pulp & Paper Engn, Guangzhou 510640, Guangdong, Peoples R China
推荐引用方式 GB/T 7714	Zhu, Xue-Feng[1],Zheng, Jie[2],Liu, Fu[2],et al. The influence of ionic strength on the characteristics of heat-induced soy protein aggregate nanoparticles and the freeze-thaw stability of the resultant Pickering emulsions[J],2017,8(8):2974.
APA	Zhu, Xue-Feng[1],Zheng, Jie[2],Liu, Fu[2],Qiu, Chao-Ying[2],Lin, Wei-Feng[1],&Tang, Chuan-He[1,3].(2017).The influence of ionic strength on the characteristics of heat-induced soy protein aggregate nanoparticles and the freeze-thaw stability of the resultant Pickering emulsions.,8(8),2974.
MLA	Zhu, Xue-Feng[1],et al."The influence of ionic strength on the characteristics of heat-induced soy protein aggregate nanoparticles and the freeze-thaw stability of the resultant Pickering emulsions".8.8(2017):2974.

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