colloidal nanoparticlesPDF
期刊：《Food Hydrocolloids》
作者：代蕾、孙翠霞、韦阳、毛立科、高彦祥
通讯作者：高彦祥
发表年份：2018年
卷期和页码：74, 239-248
最新影响因子：11.503
英文摘要
Recently, Pickering emulsions have attracted extensive interests due to their advantages of surfactant free and sustained delivery for bioactives. However, developing natural, biodegradable and food grade nanoparticles as Pickering emulsion stabilizers face new challenges. In this study, zein/gum arabic (G