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	Influence of the preparation method on the structure formed by ovalbumin/gum arabic to observe the stability of oil-in-water emulsion
	Niu, Fuge[1]; Zhang, Yating[3]; Chang, Cuihua[2]; Pan, Weichun[1]; Sun, Wanhai[4]; Su, Yujie[2]; Yang, Yanjun[2]
	2017
卷号	63页码:602
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/5536797
专题	浙江工商大学
作者单位	1.[1]Zhejiang Gongshang Univ, Sch Food Sci & Biotechnol, Hangzhou 310018, Peoples R China 2.[2]Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China 3.[3]Tianjin Univ Tradit Chinese Med, Sch Tradit Chinese Med, Yuquan Rd 88, Tianjin 300193, Peoples R China 4.[4]Food & Drug Adm Yishui Cty, Yishui 276401, Shandong, Peoples R China
推荐引用方式 GB/T 7714	Niu, Fuge[1],Zhang, Yating[3],Chang, Cuihua[2],et al. Influence of the preparation method on the structure formed by ovalbumin/gum arabic to observe the stability of oil-in-water emulsion[J],2017,63:602.
APA	Niu, Fuge[1].,Zhang, Yating[3].,Chang, Cuihua[2].,Pan, Weichun[1].,Sun, Wanhai[4].,...&Yang, Yanjun[2].(2017).Influence of the preparation method on the structure formed by ovalbumin/gum arabic to observe the stability of oil-in-water emulsion.,63,602.
MLA	Niu, Fuge[1],et al."Influence of the preparation method on the structure formed by ovalbumin/gum arabic to observe the stability of oil-in-water emulsion".63(2017):602.

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