Improving the stability of oil-in-water emulsions by using mussel myofibrillar proteins and lecithin as emulsifiers and high-pressure homogenization
Authors:
- Yue ChaYCYue Cha
- Xiaojie ShiXSXiaojie Shi
- Fan WuFWFan Wu
- Henan ZouHZHenan Zou
- Chuting ChangCCChuting Chang
- Yingnan GuoYGYingnan Guo
- Meng YuanMYMeng Yuan
- Cuiping YuCYCuiping Yu
- 1 October 2019
- journal article
- research article
- Published by Elsevier in Journal of Food Engineering
- Vol. 258, 1-8
Abstract
No abstract availableKeywords
Funding Information
- National Natural Science Foundation of China (31801615)
- State Key Research and Development Plan (2018YFD0400105)
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