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Preparation of gelatin-starch shell-yolk microspheres by water-in-water emulsion method: Effects of starch crystal type and cross-linking
Food Hydrocolloids ( IF 11.0 ) Pub Date : 2024-04-25 , DOI: 10.1016/j.foodhyd.2024.110134 Zhirenyong Zhang , Xiaoxue He , Ting Yan , Yuyu He , Chaoxi Zeng , Shiyin Guo , Qingming Li , Huiping Xia
中文翻译：
水包水乳化法制备明胶淀粉壳蛋黄微球：淀粉晶型和交联的影响
更新日期：2024-04-25
Food Hydrocolloids ( IF 11.0 ) Pub Date : 2024-04-25 , DOI: 10.1016/j.foodhyd.2024.110134 Zhirenyong Zhang , Xiaoxue He , Ting Yan , Yuyu He , Chaoxi Zeng , Shiyin Guo , Qingming Li , Huiping Xia
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中文翻译：
水包水乳化法制备明胶淀粉壳蛋黄微球：淀粉晶型和交联的影响
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