Stabilization of High Internal Phase Oil-in-Water Emulsions Using “Whole” Gracilaria lemaneiformis Slurry
- DOI
- 10.3390/foods12183464
- Published
- 2023-09-17
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods12183464,
title = {Stabilization of High Internal Phase Oil-in-Water Emulsions Using “Whole” Gracilaria lemaneiformis Slurry},
author = {Jinjin Li and Xiaoming Guo and Zhengqi Liu and Zhihua Yang and Chunqing Ai and Shuang Song and Beiwei Zhu},
year = {2023},
journal = {Foods},
doi = {10.3390/foods12183464},
url = {https://doi.org/10.3390/foods12183464}
}RIS
TY - JOUR TI - Stabilization of High Internal Phase Oil-in-Water Emulsions Using “Whole” Gracilaria lemaneiformis Slurry AU - Jinjin Li AU - Xiaoming Guo AU - Zhengqi Liu AU - Zhihua Yang AU - Chunqing Ai AU - Shuang Song AU - Beiwei Zhu PY - 2023 JO - Foods DO - 10.3390/foods12183464 UR - https://doi.org/10.3390/foods12183464 ER -
APA
Li, J., Guo, X., Liu, Z., Yang, Z., Ai, C., Song, S., & Zhu, B. (2023). Stabilization of High Internal Phase Oil-in-Water Emulsions Using “Whole” Gracilaria lemaneiformis Slurry. Foods. https://doi.org/10.3390/foods12183464
Source records
- crossref · retrieved 2026-09-26T07:01:08.162Z