期刊
RSC ADVANCES
卷 4, 期 35, 页码 18136-18140出版社
ROYAL SOC CHEMISTRY
DOI: 10.1039/c4ra02119c
关键词
-
资金
- Marie Curie Career Integration - European Community
We report a new approach of using dispersed water phase gelation as a mode to create oil continuous emulsion gels. The low temperature gelation property of synergistic hydrocolloid combinations was exploited to develop elastic soft solids using only food-grade components.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据