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Water-in-oil microemulsion: effect of Desmodium intortum protein isolate–emulsifier interaction, and its stability

机译：水性微乳液：Desmodium Intortum蛋白分离乳化剂相互作用的影响及其稳定性

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Jie Zhang; Pan-Dao Liu; Lin-Ling Yan; Zhi-Jian Chen; Heng-Fu Huan; Xin-Yong Li; Rong-Shu Dong; Jian Chen;
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2. Interaction of soy protein isolate and meat protein in a model emulsion system. Effect of emulsification order and characteristics of soy isolate used. [J] . Santiago L G, Carrara C, Gonzalez R J Food Science and Technology International . 2005,第2期

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3. Water-in-Oil Microemulsions for Protein Delivery: Loading Optimization and Stability [J] . Perinelli Diego R., Cespi Marco, Pucciarelli Stefania, Current Pharmaceutical Biotechnology . 2017,第5期

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Water-in-oil microemulsion: effect of Desmodium intortum protein isolate–emulsifier interaction, and its stability

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