Physical stability of emulsion encapsulated in alginate microgel particles by the impinging aerosol technique.

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第一作者： Su Hung,Ching

第一单位： School of Agriculture and Food Sciences, The University of Queensland, Brisbane, Qld 4072, Australia.

作者： Su Hung,Ching ^[1] ; Nidhi,Bansal ^[1] ; Bhesh,Bhandari ^[2]

作者单位： School of Agriculture and Food Sciences, The University of Queensland, Brisbane, Qld 4072, Australia. ^[1] School of Agriculture and Food Sciences, The University of Queensland, Brisbane, Qld 4072, Australia. Electronic address: b.bhandari@uq.edu.au. ^[2]

关键词 Calcium alginate microgel Emulsion gel Emulsion stability Microgel suspension

DOI 10.1016/j.foodres.2015.06.002

PMID 28454946

发布时间 2019-11-20

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Food research international (Ottawa, Ont.)

2015年75卷

182-193页

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Physical stability of emulsion encapsulated in alginate microgel particles by the impinging aerosol technique.

Food research international (Ottawa, Ont.)

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Food research international (Ottawa, Ont.)

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Physical stability of emulsion encapsulated in alginate microgel particles by the impinging aerosol technique.

Food research international (Ottawa, Ont.)

相似文献

Food research international (Ottawa, Ont.)

相关期刊

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