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	Effects of thickening agents on the formation and properties of edible oleogels based on hydroxypropyl methyl cellulose
	Meng, Zong[1]; Qi, Keyu[1]; Guo, Ying[1]; Wang, Yong[2]; Liu, Yuanfa[1]
	2018
卷号	246页码:137
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/4348357
专题	暨南大学
作者单位	1.[1]Jiangnan Univ, Collaborat Innovat Ctr Food Safety & Qual Control, Sch Food Sci & Technol,Natl Engn Lab Cereal Ferme, State Key Lab Food Sci & Technol,Natl Engn Res Ct, 1800 Lihu Rd, Wuxi 214122, Jiangsu, Peoples R China 2.[2]Jinan Univ, Dept Food Sci & Engn, Guangdong Saskatchewan Oilseed Joint Lab, Huangpu Rd West 601, Guangzhou 510632, Guangdong, Peoples R China
推荐引用方式 GB/T 7714	Meng, Zong[1],Qi, Keyu[1],Guo, Ying[1],et al. Effects of thickening agents on the formation and properties of edible oleogels based on hydroxypropyl methyl cellulose[J],2018,246:137.
APA	Meng, Zong[1],Qi, Keyu[1],Guo, Ying[1],Wang, Yong[2],&Liu, Yuanfa[1].(2018).Effects of thickening agents on the formation and properties of edible oleogels based on hydroxypropyl methyl cellulose.,246,137.
MLA	Meng, Zong[1],et al."Effects of thickening agents on the formation and properties of edible oleogels based on hydroxypropyl methyl cellulose".246(2018):137.

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