Properties of emulsion gel based on casein micelles and its application in emodin loading

WA Wenqiang; QIN Juanjuan; YANG Min; WEI Yanming; YUAN Ziwen; JI Peng; ZHEN Chenbo

doi:10.13995/j.cnki.11-1802/ts.029474

WA Wenqiang, QIN Juanjuan, YANG Min, WEI Yanming, YUAN Ziwen, JI Peng, ZHEN Chenbo

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (1) : 132-139.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (1) : 132-139. DOI: 10.13995/j.cnki.11-1802/ts.029474

Properties of emulsion gel based on casein micelles and its application in emodin loading

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(1): 132-139 https://doi.org/10.13995/j.cnki.11-1802/ts.029474

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Received	Revised	Published
2021-09-29	2021-12-09	2023-01-15
Issue Date
2023-02-14

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