FOOD SCIENCE ›› 2023, Vol. 44 ›› Issue (20): 35-42.doi: 10.7506/spkx1002-6630-20221110-106
• Food Chemistry • Previous Articles Next Articles
XU Tianlin, HAN Jing, CHEN Fenglian, DOU Xinlai, GAO Chengcheng, TANG Xiaozhi
Online:
2023-10-25
Published:
2023-11-07
CLC Number:
XU Tianlin, HAN Jing, CHEN Fenglian, DOU Xinlai, GAO Chengcheng, TANG Xiaozhi. Effects of Different Treatment Methods on the Structure and Properties of High Internal Phase Emulsion Stabilized by Chitosan/Arabic Gum Composite Particles[J]. FOOD SCIENCE, 2023, 44(20): 35-42.
Add to citation manager EndNote|Ris|BibTeX
URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20221110-106
Viewed | ||||||
Full text |
|
|||||
Abstract |
|
|||||