Preparation and characteristics of high internal phase emulsions stabilized by rapeseed protein isolate

被引：1
|
作者：
Xu, Feiran [1 ]
Pan, Mengmeng [1 ]
Li, Jinwei [2 ]
Ju, Xingrong [1 ]
Wu, Jin [1 ]
Cui, Zeyu [1 ]
Wang, Lifeng [1 ]
机构：
[1] College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Number 3 Wenyuan Road, Nanjing,
[2] National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi,Jiangsu,214122, China
来源：
LWT | 2021年 / 149卷
关键词：
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