Impact of ionic strength on physicochemical stability of o/w emulsions stabilized by Ulva fasciata polysaccharide
作者： Ping Shao , Huiling Ma , Jieyu Zhu , Qiang Qiu
DOI: 10.1016/J.FOODHYD.2017.01.039
关键词:
摘要: … This trend is expected, since an increase in salt … This phenomenon was directly reflected in the micro morphology of … There are 35% of the polymer fraction being uronic acid in UFP, …
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