Cite
HARVARD Citation
Chen, Y. et al. (2019). Improving freeze-thaw stability of soy nanoparticle-stabilized emulsions through increasing particle size and surface hydrophobicity. Food hydrocolloids. pp. 404-412. [Online].
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Chen, Y. et al. (2019). Improving freeze-thaw stability of soy nanoparticle-stabilized emulsions through increasing particle size and surface hydrophobicity. Food hydrocolloids. pp. 404-412. [Online].