| Physical stability and microstructure of rapeseed protein isolate/gum Arabic stabilized emulsions at alkaline pH | |
| Li, Qun; Wang, Zhigao; Dai, Caixia; Wang, Yujiao; Chen, Wenye; Ju, Xingrong; Yuan, Jian; He, Rong | |
| 刊名 | FOOD HYDROCOLLOIDS
 |
| 2019 | |
| 卷号 | Vol.88页码:50-57 |
| 关键词 | Rapeseed protein isolate Gum Arabic Stability Emulsion |
| ISSN号 | 0268-005X |
| URL标识 | 查看原文 |
| 公开日期 | [db:dc_date_available] |
| 内容类型 | 期刊论文 |
| URI标识 | http://www.corc.org.cn/handle/1471x/4744883 |
| 专题 | 湖南大学 |
| 作者单位 | 1.Nanjing Univ Finance & Econ, Coll Food Sci & Engn, Collaborat Innovat Ctr Modern Grain Circulat, Safety,Key Lab Grains & Oils Qual Control & Proc, Nanjing 210023, Jiangsu, Peoples R China 2.Jiangnan Univ, Coll Food Sci, Wuxi 214122, Peoples R China |
| 推荐引用方式 GB/T 7714 | Li, Qun,Wang, Zhigao,Dai, Caixia,et al. Physical stability and microstructure of rapeseed protein isolate/gum Arabic stabilized emulsions at alkaline pH[J]. FOOD HYDROCOLLOIDS,2019,Vol.88:50-57. |
| APA | Li, Qun.,Wang, Zhigao.,Dai, Caixia.,Wang, Yujiao.,Chen, Wenye.,...&He, Rong.(2019).Physical stability and microstructure of rapeseed protein isolate/gum Arabic stabilized emulsions at alkaline pH.FOOD HYDROCOLLOIDS,Vol.88,50-57. |
| MLA | Li, Qun,et al."Physical stability and microstructure of rapeseed protein isolate/gum Arabic stabilized emulsions at alkaline pH".FOOD HYDROCOLLOIDS Vol.88(2019):50-57. |
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