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	Formation of fibrous or granular egg white protein microparticles and properties of the integrated emulsions
	Chang, Cuihua[1,2]; Niu, Fuge[3]; Gu, Luping[1,2]; Li, Xin[1,2]; Yang, Hao[4,5]; Zhou, Bei[6]; Wang, Junwei[6]; Su, Yujie[1,2]; Yang, Yanjun[1,2]
	2016
卷号	61页码:477
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/5535586
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 310035, Zhejiang, Peoples R China 4.[4]Wuhan Inst Technol, Minist Educ, Key Lab Green Chem Proc, Xiongchu St, Wuhan 430073, Peoples R China 5.[5]Wuhan Inst Technol, Sch Chem Engn & Pharm, Xiongchu St, Wuhan 430073, Peoples R China 6.[6]Jiangsu Kang De Egg Ind Co Ltd, Nantong 226600, Jiangsu, Peoples R China
推荐引用方式 GB/T 7714	Chang, Cuihua[1,2],Niu, Fuge[3],Gu, Luping[1,2],et al. Formation of fibrous or granular egg white protein microparticles and properties of the integrated emulsions[J],2016,61:477.
APA	Chang, Cuihua[1,2].,Niu, Fuge[3].,Gu, Luping[1,2].,Li, Xin[1,2].,Yang, Hao[4,5].,...&Yang, Yanjun[1,2].(2016).Formation of fibrous or granular egg white protein microparticles and properties of the integrated emulsions.,61,477.
MLA	Chang, Cuihua[1,2],et al."Formation of fibrous or granular egg white protein microparticles and properties of the integrated emulsions".61(2016):477.

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