The physicochemical properties of legume protein isolates and their ability to stabilize oil-in-water emulsions with and without genipin
Published 2014 View Full Article
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Title
The physicochemical properties of legume protein isolates and their ability to stabilize oil-in-water emulsions with and without genipin
Authors
Keywords
Legume, Protein, Emulsion, Genipin, Crosslinking
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 52, Issue 7, Pages 4135-4145
Publisher
Springer Nature
Online
2014-11-21
DOI
10.1007/s13197-014-1523-3
References
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