Universal and simple method for facile fabrication of sustainable high internal phase emulsions solely using meat protein particles with various pH values - Concepedia

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Universal and simple method for facile fabrication of sustainable high internal phase emulsions solely using meat protein particles with various pH values

60

Citations

59

References

2019

Year

Ruren Li, Qing He, Mi Guo, Jinghe Yuan, Yayun Wu, Shengnan Wang, Liangyan Rong, Jianrong Li

Food Hydrocolloids

BiomanufacturingVarious Ph ValuesFacile FabricationFood ProcessingMedicineChromatographyMeat ProteinEmulsion

References

	Year	Citations

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