Bojia Li1, Xinyi Wang1, Jin Gao2

  • 1College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.

概括

和酸 (TA) 自组合产生了改性颗粒,提高了皮克林乳液的稳定性. 这项研究阐明了不同的制备方法如何影响食品系统的界面行为和乳液质量.

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Colloids03:22

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