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期刊名称

  • food hydrocolloids(1)

关键词

  • pickering emulsion; pea protein isolate; xanthan gum; surfactant; oxidative stability(1)

作者

  • Li, Sisheng AND Jiao, Bo AND Faisal, Shah AND Zhang, Yu AND Wu, Bicong AND Li, Wei AND Shi, Aimin AND Liu, Hongzhi AND Wang, Qiang AND Zhang, Yu AND Jiao, Bo AND Liu, Hongzhi AND Wang, Qiang(0)

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  • chinese acad agr sci, inst food sci & technol, key lab agroprod proc, minist agr, pob 5109, beijing 100193, peoples r china(1)
  • chinese acad agr sci, institue food sci & technol, beijing 100089, peoples r china(1)
  • xiamen univ, coll chem & chem engn, dept chem & biochem engn, xiamen 361005, peoples r china(1)

年份

  • 2023(1)
科研产出
资源类型: 外文期刊
作者:Li, Sisheng(精确检索)
作者:Jiao, Bo(精确检索)
作者:Faisal, Shah(精确检索)
作者:Zhang, Yu(精确检索)
作者:Wu, Bicong(精确检索)
作者:Li, Wei(精确检索)
作者:Shi, Aimin(精确检索)
作者:Liu, Hongzhi(精确检索)
作者:Wang, Qiang(精确检索)
作者:Zhang, Yu(精确检索)
作者:Jiao, Bo(精确检索)
作者:Liu, Hongzhi(精确检索)
作者:Wang, Qiang(精确检索)
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150/50 oil/water emulsion stabilized by pea protein isolate microgel particles/xanthan gum complexes and co-emulsifiers

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来源：FOOD HYDROCOLLOIDS

关键词： Pickering emulsion; Pea protein isolate; Xanthan gum; Surfactant; Oxidative stability

年份：2023

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