The Stability of S/O/W Emulsion Prepared by Sodium Caseinate-gelatin

被引：0
|
作者：
Zhang, Jie [1 ]
Li, Gongwei [1 ]
Xu, Duoxia [1 ]
Cao, Yanping [1 ]
机构：
[1] Beijing Technology and Business University, Beijing,100048, China
来源：
Journal of Chinese Institute of Food Science and Technology | 2022年 / 22卷 / 02期
关键词：
482.2 Minerals - 631.1 Fluid Flow; General - 801.3 Colloid Chemistry - 802.3 Chemical Operations - 804 Chemical Products Generally - 804.1 Organic Compounds - 804.2 Inorganic Compounds - 822.2 Food Processing Operations - 822.3 Food Products - 931.1 Mechanics - 931.2 Physical Properties of Gases; Liquids and Solids - 951 Materials Science;
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学科分类号：
摘要：
31
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页码：65 / 76
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