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	Development of antioxidant Pickering high internal phase emulsions (HIPEs) stabilized by protein/polysaccharide hybrid particles as potential alternative for PHOs (EI收录)
	Zeng, Tao[1]; Wu, Zi-ling[1]; Zhu, Jun-You[1]; Yin, Shou-Wei[1,2]; Tang, Chuan-He[1]; Wu, Lei-Yan[3]; Yang, Xiao-Quan[1]
刊名	Food Chemistry
	2017
卷号	231页码:122-130
关键词	Microstructure Viscoelasticity
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/2187176
专题	华南理工大学
作者单位	1.[1] Research and Development Center of Food Proteins, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 2.510640, China 3.[2] State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 4.510640, China 5.[3] College of Food Science and Engineering, JiangXi Agricultural University, Nanchang 6.330045, China
推荐引用方式 GB/T 7714	Zeng, Tao[1],Wu, Zi-ling[1],Zhu, Jun-You[1],等. Development of antioxidant Pickering high internal phase emulsions (HIPEs) stabilized by protein/polysaccharide hybrid particles as potential alternative for PHOs (EI收录)[J]. Food Chemistry,2017,231:122-130.
APA	Zeng, Tao[1].,Wu, Zi-ling[1].,Zhu, Jun-You[1].,Yin, Shou-Wei[1,2].,Tang, Chuan-He[1].,...&Yang, Xiao-Quan[1].(2017).Development of antioxidant Pickering high internal phase emulsions (HIPEs) stabilized by protein/polysaccharide hybrid particles as potential alternative for PHOs (EI收录).Food Chemistry,231,122-130.
MLA	Zeng, Tao[1],et al."Development of antioxidant Pickering high internal phase emulsions (HIPEs) stabilized by protein/polysaccharide hybrid particles as potential alternative for PHOs (EI收录)".Food Chemistry 231(2017):122-130.

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