FOOD SCIENCE ›› 2023, Vol. 44 ›› Issue (2): 1-8.doi: 10.7506/spkx1002-6630-20220428-363
• Food Chemistry •
YANG Yunyi, CAO Muxi, CHEN Wenrong, WAN Zhili, FANG Suqiong, YANG Xiaoquan
Published:
2023-01-31
CLC Number:
YANG Yunyi, CAO Muxi, CHEN Wenrong, WAN Zhili, FANG Suqiong, YANG Xiaoquan. Effect of Oil Phase Structuring on the Formation and Oxidative Stability of Soy Protein-Based Algal Oil Nanoemulsions[J]. FOOD SCIENCE, 2023, 44(2): 1-8.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20220428-363
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