| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6987475 | Food Hydrocolloids | 2016 | 34 Pages |
Abstract
The emulsifying activity (A), emulsion stability (B) and creaming analysis (C) of EWP were significantly improved with the addition of KGM.168
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
Ying Hu, Hongshan Liang, Wei Xu, Yuntao Wang, Yaping An, Xiangxing Yan, Shuxin Ye, Qing Huang, Jinjin Liu, Bin Li,