Linghui Luo

Chengdu University

No. 1 Shi Lin Upper Street

Chengdu

China

  • Chengdu University

SCHOLARLY PAPERS

1

DOWNLOADS

18

TOTAL CITATIONS

0

Scholarly Papers (1)

Actions:
Email selected abstracts
1.

Preparation of Emulsified Lard Based on Octenyl Succinic Acid Starch /Whey Isolate Protein: Force on Emulsification and Interfacial Properties

Number of pages: 30 Posted: 01 Jun 2024
Qiang Zou, Linghui Luo, Shuaiqian Wang, Yudie Liu, Yuyou Chen, Yuyan Zheng, Guilian Ran, Guangyi Wang, Qiang Zhang and Yuda Liu
Chengdu University, Chengdu University, Xihua University, Chengdu University, Chengdu University, Chengdu University, Chengdu University, Chengdu University, Chengdu University and Chengdu University
Downloads 18 (1,191,448)

Abstract:

Loading...

Lard, Emulsion, Modified starch, Molecular simulation, Particle concentration