Effect of interfacial composition on the stability and sustained release in vitro digestion of emulsions

ZHANG Jingyan; ZHU Ling; WU Gangcheng; QI Xiguang; ZHANG Hui

doi:10.13995/j.cnki.11-1802/ts.026628

Effect of interfacial composition on the stability and sustained release in vitro digestion of emulsions

ZHANG Jingyan, ZHU Ling, WU Gangcheng, QI Xiguang, ZHANG Hui

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (18) : 149-153.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (18) : 149-153. DOI: 10.13995/j.cnki.11-1802/ts.026628

Effect of interfacial composition on the stability and sustained release in vitro digestion of emulsions

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(18): 149-153 https://doi.org/10.13995/j.cnki.11-1802/ts.026628

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Received	Revised	Published
2021-01-02	2021-02-23	2021-09-25
Issue Date
2021-10-18

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