Order Article Reprints

Liu Y, Wei Z-C, Deng Y-Y, Dong H, Zhang Y, Tang X-J, Li P, Liu G, Zhang M-W. Comparison of the Effects of Different Food-Grade Emulsifiers on the Properties and Stability of a Casein-Maltodextrin-Soybean Oil Compound Emulsion. Molecules. 2020; 25(3):458. https://doi.org/10.3390/molecules25030458

Liu, Yuan, Zhen-Cheng Wei, Yuan-Yuan Deng, Hao Dong, Yan Zhang, Xiao-Jun Tang, Ping Li, Guang Liu, and Ming-Wei Zhang. 2020. "Comparison of the Effects of Different Food-Grade Emulsifiers on the Properties and Stability of a Casein-Maltodextrin-Soybean Oil Compound Emulsion" Molecules 25, no. 3: 458. https://doi.org/10.3390/molecules25030458

Liu, Y., Wei, Z.-C., Deng, Y.-Y., Dong, H., Zhang, Y., Tang, X.-J., Li, P., Liu, G., & Zhang, M.-W. (2020). Comparison of the Effects of Different Food-Grade Emulsifiers on the Properties and Stability of a Casein-Maltodextrin-Soybean Oil Compound Emulsion. Molecules, 25(3), 458. https://doi.org/10.3390/molecules25030458