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	Octenylsuccinate starch spherulites as a stabilizer for Pickering emulsions (EI收录)
	Wang, Chan[1]; Fu, Xiong[1,2]; Tang, Chuan-He[1,2]; Huang, Qiang[1,2]; Zhang, Bin[1,2]
刊名	Food Chemistry
	2017
卷号	227页码:298-304
关键词	Chains Emulsification Particle size Particle size analysis
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/2183217
专题	华南理工大学
作者单位	1.[1] School of Food Science and Engineering, South China University of Technology, Guangzhou 2.510640, China 3.[2] Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 4.510640, China
推荐引用方式 GB/T 7714	Wang, Chan[1],Fu, Xiong[1,2],Tang, Chuan-He[1,2],等. Octenylsuccinate starch spherulites as a stabilizer for Pickering emulsions (EI收录)[J]. Food Chemistry,2017,227:298-304.
APA	Wang, Chan[1],Fu, Xiong[1,2],Tang, Chuan-He[1,2],Huang, Qiang[1,2],&Zhang, Bin[1,2].(2017).Octenylsuccinate starch spherulites as a stabilizer for Pickering emulsions (EI收录).Food Chemistry,227,298-304.
MLA	Wang, Chan[1],et al."Octenylsuccinate starch spherulites as a stabilizer for Pickering emulsions (EI收录)".Food Chemistry 227(2017):298-304.

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