| Maillard-Reaction-Functionalized Egg Ovalbumin Stabilizes Oil Nanoemulsions | |
| Liu, Gang*; Yuan, Dan; Wang, Qi; Li, Wanrong; Cai, Jie; Li, Shuyi; Lamikanra, Olusola; Qin, Xinguang | |
| 刊名 | Journal of Agricultural and Food Chemistry
 |
| 2018 | |
| 卷号 | 66期号:16页码:4251-4258 |
| 关键词 | Maillard reaction functional property nanoemulsion ovalbumin stability |
| ISSN号 | 0021-8561 |
| DOI | 10.1021/acs.jafc.8b00423 |
| URL标识 | 查看原文 |
| WOS记录号 | WOS:000431095000030;EI:20181805116988;PMID:29621400 |
| 内容类型 | 期刊论文 |
| URI标识 | http://www.corc.org.cn/handle/1471x/5578441 |
| 专题 | 武汉轻工大学 |
| 作者单位 | 1.[Liu, Gang 2.Li, Shuyi 3.Cai, Jie 4.Yuan, Dan 5.Wang, Qi 6.Lamikanra, Olusola 7.Qin, Xinguang 8.Li, Wanrong] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China. |
| 推荐引用方式 GB/T 7714 | Liu, Gang*,Yuan, Dan,Wang, Qi,et al. Maillard-Reaction-Functionalized Egg Ovalbumin Stabilizes Oil Nanoemulsions[J]. Journal of Agricultural and Food Chemistry,2018,66(16):4251-4258. |
| APA | Liu, Gang*.,Yuan, Dan.,Wang, Qi.,Li, Wanrong.,Cai, Jie.,...&Qin, Xinguang.(2018).Maillard-Reaction-Functionalized Egg Ovalbumin Stabilizes Oil Nanoemulsions.Journal of Agricultural and Food Chemistry,66(16),4251-4258. |
| MLA | Liu, Gang*,et al."Maillard-Reaction-Functionalized Egg Ovalbumin Stabilizes Oil Nanoemulsions".Journal of Agricultural and Food Chemistry 66.16(2018):4251-4258. |
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