Maqola

Freeze-thaw stability of Pickering emulsion stabilized by modified soy protein particles and its application in plant-based ice cream

Xue HeiChinese Academy of Agricultural SciencesZhe LiuMinistry of Agriculture and Rural AffairsShanshan LiChinese Academy of Agricultural SciencesChao WuMinistry of Agriculture and Rural AffairsBo JiaoChinese Academy of Agricultural SciencesHui HuInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, ChinaXiaojie MaMinistry of Agriculture and Rural AffairsJinjin ZhuMinistry of Agriculture and Rural AffairsBenu AdhikariSchool of Science, RMIT University, Melbourne, 3083, VIC, AustraliaQiang WangInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, ChinaAimin ShiMinistry of Agriculture and Rural Affairs

2023en

Ochiq kirishYashil

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Annotatsiya

Annotatsiya mavjud emas.

Identifikatorlar

DOI: 10.1016/j.ijbiomac.2023.128183

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