Using Flammulina velutipes derived chitin-glucan nanofibrils to stabilize palm oil emulsion:A novel food grade Pickering emulsifier
Jing XiaoSchool of Bioengineering, Qilu University of Technology, Jinan 250353, ChinaMing ZhangKey Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, ChinaWenhang WangKey Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China. Electronic address: [email protected]Shuzhi LiKey Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, ChinaYanan WangKey Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, ChinaGuanhua DuKey Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, ChinaKai ZhangKey Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, ChinaYu LiCollege of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China. Electronic address: [email protected]
2020en
ABI
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