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	Development of stable high internal phase emulsions by pickering stabilization: Utilization of zein-propylene glycol alginate-rhamnolipid complex particles as colloidal emulsifiers
	Dai, Lei; Yang, Shufang; Wei, Yang
刊名	FOOD CHEMISTRY
	2019
卷号	Vol.275页码:246-254
ISSN号	0308-8146
URL标识	查看原文
公开日期	[db:dc_date_available]
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/4603854
专题	湖南大学
推荐引用方式 GB/T 7714	Dai, Lei,Yang, Shufang,Wei, Yang. Development of stable high internal phase emulsions by pickering stabilization: Utilization of zein-propylene glycol alginate-rhamnolipid complex particles as colloidal emulsifiers[J]. FOOD CHEMISTRY,2019,Vol.275:246-254.
APA	Dai, Lei,Yang, Shufang,&Wei, Yang.(2019).Development of stable high internal phase emulsions by pickering stabilization: Utilization of zein-propylene glycol alginate-rhamnolipid complex particles as colloidal emulsifiers.FOOD CHEMISTRY,Vol.275,246-254.
MLA	Dai, Lei,et al."Development of stable high internal phase emulsions by pickering stabilization: Utilization of zein-propylene glycol alginate-rhamnolipid complex particles as colloidal emulsifiers".FOOD CHEMISTRY Vol.275(2019):246-254.

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