Formation of Complex Interface and Stability of Oil-in-Water (O/W) Emulsion Prepared by Soy Lipophilic Protein Nanoparticles

Title
Formation of Complex Interface and Stability of Oil-in-Water (O/W) Emulsion Prepared by Soy Lipophilic Protein Nanoparticles
Authors
Keywords
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Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 61, Issue 32, Pages 7838-7847
Publisher
American Chemical Society (ACS)
Online
2013-07-19
DOI
10.1021/jf4018349

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