Published in
Elsevier, Food Hydrocolloids, (102), p. 105621, 2020
DOI: 10.1016/j.foodhyd.2019.105621
Links
Tools
Fabrication egg white gel hydrolysates-stabilized oil-in-water emulsion and characterization of its stability and digestibility
Journal article published in 2020 by
Ziting Ling,
Minmin Ai,
Quan Zhou,
Shanguang Guo,
Ledan Zhou,
Hong Fan,
Yuanyuan Cao,
Aimin Jiang
This paper was not found in any repository, but could be made available legally by the author.
Full text: Unavailable
Published version:
archiving forbidden
Data provided by 