论文题目：Utilization of anionic polysaccharides to improve the stability of rice glutelin emulsions: Impact of polysaccharide type, pH, salt, and temperature

论文概要：Utilization of anionic polysaccharides to improve the stability of rice glutelin emulsions: Impact of polysaccharide type, pH, salt, and temperature

论文类型：*

第一作者：刘成梅

通讯作者：刘成梅

参与作者：刘成梅

发表期刊名称：FOOD HYDROCOLLOIDS

收录情况：*

期刊分区（SCI为中科院分区）：*

影响因子：*

发表日期：2017

卷、期、页：*

ISSN号：*

关键字：Utilization of anionic polysaccharides to improve the stability of rice glutelin emulsions: Impact of polysaccharide type, pH, salt, and temperature

摘要：Utilization of anionic polysaccharides to improve the stability of rice glutelin emulsions: Impact of polysaccharide type, pH, salt, and temperature