Microgel-Stabilized Hydroxypropyl Methylcellulose and Dextran Water-in-Water Emulsion: Influence of pH, Ionic Strength, and Temperature.

Zhang, Jinglin; Mei, Lei; Ma, Peihua; Li, Yuan; Yuan, Yang; Zeng, Qing-Zhu; Wang, Qin

Zhang, Jinglin; Mei, Lei; Ma, Peihua; Li, Yuan; Yuan, Yang; Zeng, Qing-Zhu; Wang, Qin.

Afiliação

Zhang J; Department of Nutrition & Food Science, University of Maryland, College Park, Maryland 20742, United States.
Mei L; Department of Nutrition & Food Science, University of Maryland, College Park, Maryland 20742, United States.
Ma P; Department of Nutrition & Food Science, University of Maryland, College Park, Maryland 20742, United States.
Li Y; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, P.R. China.
Yuan Y; School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, P.R. China.
Zeng QZ; School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, P.R. China.
Wang Q; Department of Nutrition & Food Science, University of Maryland, College Park, Maryland 20742, United States.

Langmuir ; 37(18): 5617-5626, 2021 05 11.

Article em En | MEDLINE | ID: mdl-33914554

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Langmuir Assunto da revista: QUIMICA Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Estados Unidos

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google