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	Effect of processing conditions on microstructures and properties of hydroxypropyl methylcellulose/hydroxypropyl starch blends
	Zhang, Liang[1,2,3]; Yu, Long[1,3,4]; Liu, Hongsheng[1,4]; Wang, Yanfei[1]; Simon, George P.[3]; Ji, Zhili[1]; Qian, Jianya[2]
刊名	FOOD HYDROCOLLOIDS
	2017
卷号	70页码:251-259
关键词	HPMC HPS Blending gel Microstructure Morphology Mechanical property
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/2187039
专题	华南理工大学
作者单位	1.[1]SCUT, Sch Food Sci & Engn, Guangzhou 510640, Guangdong, Peoples R China 2.[2]Yangzhou Univ, Sch Food Sci & Engn, Yangzhou, Jiangsu, Peoples R China 3.[3]Monash Univ, Dept Mat Engn, Clayton, Vic, Australia 4.[4]Sinosingapore Int Joint Res Inst, Guangzhou Knowledge City, Peoples R China
推荐引用方式 GB/T 7714	Zhang, Liang[1,2,3],Yu, Long[1,3,4],Liu, Hongsheng[1,4],et al. Effect of processing conditions on microstructures and properties of hydroxypropyl methylcellulose/hydroxypropyl starch blends[J]. FOOD HYDROCOLLOIDS,2017,70:251-259.
APA	Zhang, Liang[1,2,3].,Yu, Long[1,3,4].,Liu, Hongsheng[1,4].,Wang, Yanfei[1].,Simon, George P.[3].,...&Qian, Jianya[2].(2017).Effect of processing conditions on microstructures and properties of hydroxypropyl methylcellulose/hydroxypropyl starch blends.FOOD HYDROCOLLOIDS,70,251-259.
MLA	Zhang, Liang[1,2,3],et al."Effect of processing conditions on microstructures and properties of hydroxypropyl methylcellulose/hydroxypropyl starch blends".FOOD HYDROCOLLOIDS 70(2017):251-259.

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