Development of Emulsion Gels for the Delivery of Functional Food Ingredients: from Structure to Functionality - Concepedia

Concepedia

Publication | Closed Access

Development of Emulsion Gels for the Delivery of Functional Food Ingredients: from Structure to Functionality

189

Citations

99

References

2019

Year

Yao Lu, Like Mao, Zhanqun Hou, Song Miao, Yanxiang Gao

Food Engineering Reviews

Food ChemistryFood ColloidBiopolymer GelEmulsion GelsFunctional Food IngredientsMicro-encapsulationFood EngineeringBiomedical EngineeringEmulsionHealth Sciences

References

	Year	Citations

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