Yu, H. Et Al. 2022. Co-delivery of hydrophobic astaxanthin and hydrophilic phycocyanin by a pH-sensitive water-in-oil-in-water double emulsion-filled gellan gum hydrogel. Food Hydrocolloids , vol.131 .

Yu, H., Wang, H., Su, W., Song, Y., Zaky, A. A., HASSIBELNABY, A. M. A., ... Tan, M.(2022). Co-delivery of hydrophobic astaxanthin and hydrophilic phycocyanin by a pH-sensitive water-in-oil-in-water double emulsion-filled gellan gum hydrogel. Food Hydrocolloids , vol.131.

Yu, Hongjin Et Al. "Co-delivery of hydrophobic astaxanthin and hydrophilic phycocyanin by a pH-sensitive water-in-oil-in-water double emulsion-filled gellan gum hydrogel," Food Hydrocolloids , vol.131, 2022

Yu, Hongjin Et Al. "Co-delivery of hydrophobic astaxanthin and hydrophilic phycocyanin by a pH-sensitive water-in-oil-in-water double emulsion-filled gellan gum hydrogel." Food Hydrocolloids , vol.131, 2022

Yu, H. Et Al. (2022) . "Co-delivery of hydrophobic astaxanthin and hydrophilic phycocyanin by a pH-sensitive water-in-oil-in-water double emulsion-filled gellan gum hydrogel." Food Hydrocolloids , vol.131.

@article{article, author={Hongjin Yu Et Al. }, title={Co-delivery of hydrophobic astaxanthin and hydrophilic phycocyanin by a pH-sensitive water-in-oil-in-water double emulsion-filled gellan gum hydrogel}, journal={Food Hydrocolloids}, year=2022}