Preparation of starch-based nanoparticles through high-pressure homogenization and miniemulsion cross-linking: Influence of various process parameters on particle size and stability
Shi, Aimin, Li, Dong, Wang, Li Ming, Li, Bingzheng, Adhikari, Benu
The effect of addition of flaxseed gum on the emulsion properties of soybean protein isolate (SPI)
Wang, Yong, Li, Dong, Wang, Li Ming, Adhikari, Benu
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