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Associate Professor Huang Meigui from the School of Light Industry and Food, Nanjing Forestry University published an academic paper in "Food Hydrocolloids"

 Last Update: 2021-04-07
 Source: Internet
 Author: User

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Original title: Associate Professor Huang Meigui from the School of Light Industry and Food, Nanjing Forestry University published an academic paper in the TOP journal "Food Hydrocolloids" in the area of food science

March 2021, Food Science and Engineering College of Light Industry and Food Nanjing Forestry University Huangmei Gui, deputy district TOP teach a journal in the field of food science Food Hydrocolloids (IF = 7.

Traditional high internal phase emulsions (High Internal Phase Emulsions, HIPEs) are stabilized by small-molecule emulsifiers such as surfactants.

This research work was funded by the Natural Science Foundation of Jiangsu Higher Education Institution (18KJB550008).

(This article is reprinted by "Food Science Net", and the article comes from Nanjing Forestry University.

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