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	Ovalbumin/gum arabic-stabilized emulsion: Rheology, emulsion characteristics, and Raman spectroscopic study
	Niu, Fuge[1,2,3]; Niu, Debao[4]; Zhang, Huijun[1,2]; Chang, Cuihua[1,2]; Gu, Luping[1,2]; Su, Yujie[1,2]; Yang, Yanjun[1,2]
	2016
卷号	52页码:607
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/5528357
专题	浙江工商大学
作者单位	1.[1]Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China 2.[2]Jiangnan Univ, Sch Food Sci, Wuxi 214122, Jiangsu, Peoples R China 3.[3]Zhejiang Gongshang Univ, Coll Food Sci & Biotechnol, Hangzhou 310018, Zhejiang, Peoples R China 4.[4]Guangxi Subtrop Crops Res Inst, Nanning 530001, Guangxi, Peoples R China
推荐引用方式 GB/T 7714	Niu, Fuge[1,2,3],Niu, Debao[4],Zhang, Huijun[1,2],et al. Ovalbumin/gum arabic-stabilized emulsion: Rheology, emulsion characteristics, and Raman spectroscopic study[J],2016,52:607.
APA	Niu, Fuge[1,2,3].,Niu, Debao[4].,Zhang, Huijun[1,2].,Chang, Cuihua[1,2].,Gu, Luping[1,2].,...&Yang, Yanjun[1,2].(2016).Ovalbumin/gum arabic-stabilized emulsion: Rheology, emulsion characteristics, and Raman spectroscopic study.,52,607.
MLA	Niu, Fuge[1,2,3],et al."Ovalbumin/gum arabic-stabilized emulsion: Rheology, emulsion characteristics, and Raman spectroscopic study".52(2016):607.

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