Effects of psyllium husk powder on the emulsifying stability, rheological properties, microstructure, and oxidative stability of oil-in-water emulsions
Release time:2024-01-01Hits:
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Impact Factor:
5.8
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Affiliation of Author(s):
食品科技学院
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Journal:
FOOD CONTROL
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Co-author:
Fu Qing-quan,Liu Rui,Zhou Lei,Zhang Jian-wen,Zhang Wan-gang,Wang Rong-rong
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Correspondence Author:
Wangang Zhang
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Document Code:
2c9e868c855c0fd301855c6d30000405
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Volume:
134
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Translation or Not:
no
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Date of Publication:
2022-04-01
