Emulsions stabilized by nanofibers from bacterial cellulose: New potential food-grade Pickering emulsions
- 1 January 2018
- journal article
- research article
- Published by Elsevier in Food Research International
- Vol. 103, 12-20
Abstract
No abstract availableKeywords
Funding Information
- International Scientific and Technological Cooperation and Exchange Program (2016KW068)
- Postdoctoral Program of China (1202040108)
- National Natural Science Foundation of China (31701662, C31671823)
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