Changes in physiochemical properties and stability of peanut oil body emulsions by applying gum arabic

作者：Rujira Sukhotu, Shiwen Guo, Jiyun Xing, Qi Hu, Ruican Wang, Xiaodi Shi, Katsuyoshi Nishinari, Yapeng Fang, Shuntang Guo · 发表于：LWT · 年份：2015 · DOI：10.1016/j.lwt.2015.12.055 · 被引用次数：84 · 研究领域：Proteins in Food Systems、Food Chemistry and Fat Analysis、Microencapsulation and Drying Processes