Study on the construction and stability of W/O emulsion system based on oyster peptide

doi:10.13995/j.cnki.11-1802/ts.028189

YANG Wen, ZHENG Huina, REN Dingding, LI Jinzhen, CAO Wenhong, LIN Haisheng, QIN Xiaoming, ZHANG Chaohua

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (10) : 156-163.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (10) : 156-163. DOI: 10.13995/j.cnki.11-1802/ts.028189

Study on the construction and stability of W/O emulsion system based on oyster peptide

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(10): 156-163 https://doi.org/10.13995/j.cnki.11-1802/ts.028189

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Received	Revised	Published
2021-05-28	2021-06-11	2022-05-25
Issue Date
2022-06-10

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