Order Article Reprints

Xiong T, Sun H, Niu Z, Xu W, Li Z, He Y, Luo D, Xi W, Wei J, Zhang C. Carrageenan-Based Pickering Emulsion Gels Stabilized by Xanthan Gum/Lysozyme Nanoparticle: Microstructure, Rheological, and Texture Perspective. Foods. 2022; 11(23):3757. https://doi.org/10.3390/foods11233757

Xiong, Tianzhen, Haomin Sun, Ziyi Niu, Wei Xu, Zhifan Li, Yawen He, Denglin Luo, Wenjie Xi, Jingjing Wei, and Chunlan Zhang. 2022. "Carrageenan-Based Pickering Emulsion Gels Stabilized by Xanthan Gum/Lysozyme Nanoparticle: Microstructure, Rheological, and Texture Perspective" Foods 11, no. 23: 3757. https://doi.org/10.3390/foods11233757

Xiong, T., Sun, H., Niu, Z., Xu, W., Li, Z., He, Y., Luo, D., Xi, W., Wei, J., & Zhang, C. (2022). Carrageenan-Based Pickering Emulsion Gels Stabilized by Xanthan Gum/Lysozyme Nanoparticle: Microstructure, Rheological, and Texture Perspective. Foods, 11(23), 3757. https://doi.org/10.3390/foods11233757