High internal phase emulsions stabilized solely by a globular protein glycated to form soft particles
- 期刊名称Food Hydrocolloids
- 作者Xu, Yan-Teng; Tang, Chuan-He; Binks, Bernard P.
- 印刷ISSN0268-005X
- 文件大小2744.33KB
- 发表时间2019-7
- DOI10.1016/j.foodhyd.2019.105254
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