Improving the physical and oxidative stability of emulsions based on the interfacial electrostatic effects between porcine bone protein hydrolysates and porcine bone protein hydrolysate-rutin conjugates - Concepedia

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Improving the physical and oxidative stability of emulsions based on the interfacial electrostatic effects between porcine bone protein hydrolysates and porcine bone protein hydrolysate-rutin conjugates

112

Citations

38

References

2019

Year

Haotian Liu, Ge Han, Huan Zhang, Qian Liu, Baohua Kong

Food Hydrocolloids

Tissue EngineeringFood ColloidEngineeringOxidative StabilityInterfacial Electrostatic EffectsBiomedical EngineeringEmulsion

References

	Year	Citations

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