Casein gel particles as novel soft Pickering stabilizers: The emulsifying property and packing behaviour at the oil-water interface
Authors:
- Pengjie WangPengjie Wang
- Chong ChenCCChong Chen
- Huiyuan GuoHGHuiyuan Guo
- Hao ZhangHZHao Zhang
- Zibiao YangZYZibiao Yang
- Fazheng RenFRFazheng Ren
- 1 April 2018
- journal article
- research article
- Published by Elsevier in Food Hydrocolloids
- Vol. 77, 689-698
Abstract
No abstract availableFunding Information
- Zigong Science and Technology Program of China (2016YFD0400804)
- Yunnan Provincial Science and Technology Department (2014ZA001)
- Beijing Municipal Commission of Education Co-constructed Program
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