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期刊名称

food chemistry(1)

关键词

camellia oil body; electrostatic interactions; activation energy; thixotropy; degree of structure recovery(1)

作者

Farooq, Shahzad AND Abdullah AND Xi, Yuhang AND Zhang, Hui AND Zhang, Hui AND Zhang, Cen(0)

机构

zhejiang acad agr sci, inst food sci, hangzhou 310021, peoples r china(1)
zhejiang univ, coll biosyst engn & food sci, zhejiang key lab agrofood proc, hangzhou 310058, peoples r china(1)
zhejiang univ, ningbo res inst, ningbo 315100, peoples r china(1)

年份

2022(1)

科研产出

条件:

资源类型: 外文期刊

作者:Farooq, Shahzad(精确检索)

作者:Abdullah(精确检索)

作者:Xi, Yuhang(精确检索)

作者:Zhang, Hui(精确检索)

作者:Zhang, Cen(精确检索)

排序方式：

1Physiochemical characteristics and rheological investigations of camellia oil body emulsions stabilized by gum tragacanth as a coating layer

作者： Farooq, Shahzad; Abdullah; Xi, Yuhang; Zhang, Hui; Zhang, Hui; Zhang, Cen; SCI

机构： Zhejiang Univ, Coll Biosyst Engn & Food Sci, Zhejiang Key Lab Agrofood Proc, Hangzhou 310058, Peoples R China; Zhejiang Univ, Ningbo Res Inst, Ningbo 315100, Peoples R China; Zhejiang Acad Agr Sci, Inst Food Sci, Hangzhou 310021, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Camellia oil body; Electrostatic interactions; Activation energy; Thixotropy; Degree of structure recovery

年份：2022