Enhancement of Beta-Carotene Stability by Encapsulation in High Internal Phase Emulsions Stabilized by Modified Starch and Tannic Acid
Food Hydrocolloids（2020）
Key words
High internal phase emulsions,Temperature-responsive,OSA-Starch,Tannic acid,Rheology
AI Read Science
Must-Reading Tree
Example
Generate MRT to find the research sequence of this paper
Chat Paper
Summary is being generated by the instructions you defined