Comparison of the Effects of Different Food-Grade Emulsifiers on the Properties and Stability of a Casein-Maltodextrin-Soybean Oil Compound Emulsion

Yuan Liu(BGI Group (China)), Mingwei Zhang(Guangdong Academy of Agricultural Sciences), Zhencheng Wei(Guangdong Academy of Agricultural Sciences), Hao Dong(Zhongkai University of Agriculture and Engineering), Ping Li(Tianjin University of Traditional Chinese Medicine), Guang Liu(Guangdong Academy of Agricultural Sciences), Xiaojun Tang(Chongqing Medical University), Yuanyuan Deng(Guangdong Academy of Agricultural Sciences), Yan Zhang(Pennington Biomedical Research Center)
Molecules
January 22, 2020
10.3390/molecules25030458
Cited by 46

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