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	Modulating interfacial dilatational properties by electrostatic sodium caseinate and carboxymethylcellulose interactions
	Liu, Liya[1]; Zhao, Qiangzhong[2]; Zhou, Sumei[1]; Zhao, Mouming[2,3]
刊名	FOOD HYDROCOLLOIDS
	2016
卷号	56页码:303-310
关键词	Sodium caseinate Carboxymethylcellulose Electrostatic interactions Interface Adsorption
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/2196746
专题	华南理工大学
作者单位	1.[1]Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China 2.[2]S China Univ Technol, Coll Light Ind & Food Sci, Guangzhou 510640, Guangdong, Peoples R China 3.[3]S China Univ Technol, Guangdong Food Green Proc & Nutr Regulat Technol, Guangzhou 510640, Guangdong, Peoples R China
推荐引用方式 GB/T 7714	Liu, Liya[1],Zhao, Qiangzhong[2],Zhou, Sumei[1],et al. Modulating interfacial dilatational properties by electrostatic sodium caseinate and carboxymethylcellulose interactions[J]. FOOD HYDROCOLLOIDS,2016,56:303-310.
APA	Liu, Liya[1],Zhao, Qiangzhong[2],Zhou, Sumei[1],&Zhao, Mouming[2,3].(2016).Modulating interfacial dilatational properties by electrostatic sodium caseinate and carboxymethylcellulose interactions.FOOD HYDROCOLLOIDS,56,303-310.
MLA	Liu, Liya[1],et al."Modulating interfacial dilatational properties by electrostatic sodium caseinate and carboxymethylcellulose interactions".FOOD HYDROCOLLOIDS 56(2016):303-310.

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