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Formation of egg yolk-modified starch complex and its stabilization effect on high internal phase emulsions
Xu, Lilan, Gu, Luping, Su, Yujie, Chang, Cuihua, Dong, Shijian, Tang, Xinghe, Yang, Yanjun, Li, JunhuaJournal:
Carbohydrate Polymers
DOI:
10.1016/j.carbpol.2020.116726
Date:
July, 2020
File:
PDF, 4.08 MB
2020