Fabrication and Characterization of Quinoa Protein Nanoparticle-Stabilized Food-Grade Pickeing Emulsions with Ultrasound Treatment: Effect of lonic Strength on the Freeze-Thaw Stability
- Resource Type
- Journal
- Source
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY ; AUG 8 2018, 66 31, p8363-p8370, 8p.- Subject
- Language
- English
- ISSN
- 15205118