A mechanistic investigation of the effect of dispersion phase protein type on the physicochemical stability of water–in–oil emulsions

M Zhang, L Fan, Y Liu, J Li - Food Research International, 2022 - Elsevier
In this study, effects of two animal–based and two plant–based proteins on the stability of
W/O emulsions were evaluated. On physical stability, turbiscan stability index values …
被引用次数：25 相关文章

A mechanistic investigation of the effect of dispersion phase protein type on the physicochemical stability of water-in-oil emulsions.

M Zhang, L Fan, Y Liu, J Li - Food Research International (Ottawa …, 2022 - europepmc.org
In this study, effects of two animal-based and two plant-based proteins on the stability of W/O
emulsions were evaluated. On physical stability, turbiscan stability index values showed that …

A mechanistic investigation of the effect of dispersion phase protein type on the physicochemical stability of water-in-oil emulsions

M Zhang, L Fan, Y Liu, J Li - Food research international …, 2022 - pubmed.ncbi.nlm.nih.gov
In this study, effects of two animal-based and two plant-based proteins on the stability of W/O
emulsions were evaluated. On physical stability, turbiscan stability index values showed that …

A mechanistic investigation of the effect of dispersion phase protein type on the physicochemical stability of water-in-oil emulsions.

M Zhang, L Fan, Y Liu, J Li - 2022 - cabidigitallibrary.org
In this study, effects of two animal-based and two plant-based proteins on the stability of W/O
emulsions were evaluated. On physical stability, turbiscan stability index values showed that …

[引用][C] A mechanistic investigation of the effect of dispersion phase protein type on the physicochemical stability of water–in–oil emulsions

M Zhang, L Fan, Y Liu, J Li - 2022