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food res. int.(1)

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Xin Ying AND Jiaxing Gao AND Jing Lu AND Changlu Ma AND Jiaping Lv AND Benu Adhikari AND Bo Wang(0)

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australia(1)
australian catholic university(1)
australia|school of behavioural and health sciences(1)
beijing 100193(1)
beijing 102209(1)
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china|cofco nutrition & health research institute(1)
china|institute of food science and technology(1)
chinese academy of agricultural sciences(1)
melbourne(1)

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2021(1)

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资源类型: 外文期刊

作者:Xin Ying(精确检索)

作者:Jiaxing Gao(精确检索)

作者:Jing Lu(精确检索)

作者:Changlu Ma(精确检索)

作者:Jiaping Lv(精确检索)

作者:Benu Adhikari(精确检索)

作者:Bo Wang(精确检索)

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1Preparation and drying of water-in-oil-in-water (W/O/W) double emulsion to encapsulate soy peptides

作者： Xin Ying; Jiaxing Gao; Jing Lu; Changlu Ma; Jiaping Lv; Benu Adhikari; Bo Wang; JCR（2021版） EI（2021版）

机构： Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Beijing 100193; China; COFCO Nutrition & Health Research Institute; Beijing 102209; China|COFCO Nutrition & Health Research Institute; China|Institute of Food Science and Technology; Corresponding author|School of Science; RMIT University; Melbourne; VIC 3028; Australia|School of Behavioural and Health Sciences; Australian Catholic University; NSW 2060; Australia; Corresponding author;

来源：Food Res. Int.

关键词： Double emulsion Encapsulation Freeze-drying Microcapsule Soy peptides Spray-drying