Effects of nanofiber from plant on stability of food emulsion

doi:10.13652/j.issn.1003-5788.2021.04.039

Home > Archive>Volume 37, Issue 4, 2021 >212-216. DOI:10.13652/j.issn.1003-5788.2021.04.039

Effects of nanofiber from plant on stability of food emulsion
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                        10.13652/j.issn.1003-5788.2021.04.039
                    
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                        [cstr]
                    
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Affiliation:(College of Bioscience & Bioengineering, Hebei University of Science & Technology, Shijiazhuang, Hebei 050018, China)
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Abstract:

This paper elucidates the preparation and characteristics of nanofiber from plant, analyzes influence on food emulsion stability and the research direction of its preparation and modification technology is also prospected.

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孙哲浩,李巧玲.植物源纳米纤维对食品乳状液稳定性的影响[J].食品与机械英文版,2021,37(4):212-216.

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Received:July 20,2020
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Online: February 15,2023
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