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	Freeze-thaw stability of pickering emulsions stabilized by soy and whey protein particles
	Zhu, Xue-Feng[1]; Zhang, Ning[2]; Lin, Wei-Feng[1]; Tang, Chuan-He[1,3]
	2017
卷号	69期号:[db:dc_citation_issue]页码:173
DOI	[db:dc_identifier_doi]
URL标识	查看原文
WOS记录号	[DB:DC_IDENTIFIER_WOSID]
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/3347058
专题	暨南大学
作者单位	1.[1]South China Univ Technol, Dept Food Sci & Technol, Guangzhou 510640, Guangdong, Peoples R China 2.[2]Jinan Univ, Dept Food Sci & Engn, Guangzhou 510632, Guangdong, Peoples R China 3.[3]South China Univ Technol, State Key Lab Pulp & Paper Engn, Guangzhou 510640, Guangdong, Peoples R China
推荐引用方式 GB/T 7714	Zhu, Xue-Feng[1],Zhang, Ning[2],Lin, Wei-Feng[1],et al. Freeze-thaw stability of pickering emulsions stabilized by soy and whey protein particles[J],2017,69([db:dc_citation_issue]):173.
APA	Zhu, Xue-Feng[1],Zhang, Ning[2],Lin, Wei-Feng[1],&Tang, Chuan-He[1,3].(2017).Freeze-thaw stability of pickering emulsions stabilized by soy and whey protein particles.,69([db:dc_citation_issue]),173.
MLA	Zhu, Xue-Feng[1],et al."Freeze-thaw stability of pickering emulsions stabilized by soy and whey protein particles".69.[db:dc_citation_issue](2017):173.

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