The effect of pH on the stabilization and digestive characteristics of soybean lipophilic protein oil-in-water emulsions with hypromellose

Published 2019 View Full Article

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Title
The effect of pH on the stabilization and digestive characteristics of soybean lipophilic protein oil-in-water emulsions with hypromellose
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 309, Issue -, Pages 125579
Publisher
Elsevier BV
Online
2019-10-16
DOI
10.1016/j.foodchem.2019.125579

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