Pea protein isolate-gum Arabic Maillard conjugates improves physical and oxidative stability of oil-in-water emulsions (vol 285, pg 130, 2019)

被引：0
|
作者：
Zha, Fengchao [1 ]
Dong, Shiyuan [2 ]
Rao, Jiajia [1 ]
Chen, Bingcan [1 ]
机构：
[1] North Dakota State Univ, Dept Plant Sci, Fargo, ND 58108 USA
[2] Ocean Univ China, Coll Food Sci & Engn, Qingdao 266003, Peoples R China
来源：
FOOD CHEMISTRY | 2021年 / 364卷
关键词：
D O I：
10.1016/j.foodchem.2021.130717
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
收藏
页数：1
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