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High internal phase emulsions stabilized by starch nanocr... | ResearchHub
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High internal phase emulsions stabilized by starch nanocrystals
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Authors
Tao Yang
5 more
Tao Yang
•
Jie Zheng
3 more
•
Chuan‐He Tang
Published
April 3, 2018
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Journal
Food Hydrocolloids
Topics
Chemistry
Materials Science
Engineering
Chemical Engineering
Organic Chemistry
Show all topics
DOI
10.1016/j.foodhyd.2018.04.006
