Cite
HARVARD Citation
Zhu, X. et al. (2018). Freeze-thaw stability of Pickering emulsions stabilized by soy protein nanoparticles. Influence of ionic strength before or after emulsification. Food hydrocolloids. pp. 37-45. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Zhu, X. et al. (2018). Freeze-thaw stability of Pickering emulsions stabilized by soy protein nanoparticles. Influence of ionic strength before or after emulsification. Food hydrocolloids. pp. 37-45. [Online].