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	Emulsions prepared by ultrahigh methoxylated pectin through the phase inversion method
	Xiao Hua; Pin Ding; Mingming Wang; Kunrui Chi; Ruijin Yang; Yanping Cao
刊名	International Journal of Biological Macromolecules
	2019
关键词	High methoxylated pectin Polysaccharide emulsifier Phase inversion method
ISSN号	0141-8130
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/4605136
专题	湖南大学
作者单位	1.c School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China a Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business, China 2.State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, China
推荐引用方式 GB/T 7714	Xiao Hua,Pin Ding,Mingming Wang,et al. Emulsions prepared by ultrahigh methoxylated pectin through the phase inversion method[J]. International Journal of Biological Macromolecules,2019.
APA	Xiao Hua,Pin Ding,Mingming Wang,Kunrui Chi,Ruijin Yang,&Yanping Cao.(2019).Emulsions prepared by ultrahigh methoxylated pectin through the phase inversion method.International Journal of Biological Macromolecules.
MLA	Xiao Hua,et al."Emulsions prepared by ultrahigh methoxylated pectin through the phase inversion method".International Journal of Biological Macromolecules (2019).

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