Investigation of physical stability of Pickering emulsion based on soy protein/β‐glucan/coumarin ternary complexes under subcritical water condition

Autor:	Huanping Mo, Jiaru Liang, Bei Jin, Qiyong Li, Junjie Ou
Rok vydání:	2021
Předmět:	chemistry.chemical_classification chemistry.chemical_compound Chemistry Organic chemistry Physical stability Ternary operation Coumarin Soy protein Industrial and Manufacturing Engineering Pickering emulsion Food Science Glucan
Zdroj:	International Journal of Food Science & Technology. 56:5017-5024
ISSN:	1365-2621 0950-5423
DOI:	10.1111/ijfs.15306
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::f02f2ac28137fbf4606717c7e1663849 https://doi.org/10.1111/ijfs.15306 Zobrazit plný text záznamu Plný text