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A novel pickering emulsion produced using soy protein-ant... | ResearchHub
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A novel pickering emulsion produced using soy protein-anthocyanin complex nanoparticles
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Authors
Mengnan Ju
•
Gang Zhu
4 more
•
Xiaonan Sui
Published
August 23, 2019
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Journal
Food Hydrocolloids
Topics
Materials Science
Chemical Engineering
Organic Chemistry
Physical Chemistry
Materials Chemistry
Chemistry
Materials Science
Engineering
Chemical Engineering
Organic Chemistry
Show all topics
DOI
10.1016/j.foodhyd.2019.105329
