Stability of oil-in-water emulsions with eggplant flesh pulp (Solanum melongena L.) emulsifier: Effects of storage time, pH, ionic strength, and temperature
Release time:2024-01-02Hits:
-
Impact Factor:
4.0
-
Affiliation of Author(s):
食品科技学院
-
Journal:
JOURNAL OF FOOD SCIENCE
-
Co-author:
Zhu Yuxia, Peng Zengqi, Wu Junjun, Zhang Yawei
-
Correspondence Author:
ZYW
-
Document Code:
2c9e868c854d90ee0185514324554750
-
Volume:
87
-
Issue:
3
-
Page Number:
1119-1133
-
Translation or Not:
no
-
Date of Publication:
2022-01-01
