Effect of different crosslinking degrees of transglutaminase on the interface properties and rheological behavior of gelatin microgel Pickering emulsion

LIU Yingjie, XIA Mengsi, DAI Hongjie, FENG Xin, YU Yong, ZHU Hankun, MA Liang, ZHANG Yuhao

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (15) : 79-86.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (15) : 79-86. DOI: 10.13995/j.cnki.11-1802/ts.037539

Effect of different crosslinking degrees of transglutaminase on the interface properties and rheological behavior of gelatin microgel Pickering emulsion

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(15): 79-86 https://doi.org/10.13995/j.cnki.11-1802/ts.037539

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