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Pea protein exhibits a novelPickering stabilization for oil-in-water emulsions at pH 3.0
  • ISSN号：0023-6438
  • 期刊名称：LWT-Food Science and Technology
  • 时间：2014.2.20
  • 页码：463-468
  • 相关项目：豆类蛋白自组装纤维纳米结构凝胶构建小肠靶向缓释输送载体研究
作者： 梁唅妮|唐传核|
同期刊论文项目
豆类蛋白自组装纤维纳米结构凝胶构建小肠靶向缓释输送载体研究
期刊论文 32 会议论文 1
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