reference/34944992

http://rdf.ncbi.nlm.nih.gov/pubchem/reference/34944992

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contentType	Journal Article
endingPage	2348
issn	2042-650X 2042-6496
issueIdentifier	5
pageRange	2338-2348
publicationName	Food & Function
startingPage	2338
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bibliographicCitation	Wang P, Wang Y, Chen C, Fu X. The stability mechanism of Pickering emulsions fabricated by multi-functional amylose-based nanoparticles in a delivery system. Food Funct. 2023 Mar 06;14(5):2338–48. doi: 10.1039/d2fo02827a. PMID: 36825859.
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date	2023-03-06^^<http://www.w3.org/2001/XMLSchema#date>
identifier	https://pubmed.ncbi.nlm.nih.gov/36825859 https://doi.org/10.1039/d2fo02827a
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language	English
source	https://www.crossref.org/ https://pubmed.ncbi.nlm.nih.gov/
title	The stability mechanism of Pickering emulsions fabricated by multi-functional amylose-based nanoparticles in a delivery system
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