Effect of high-pressure homogenization on gelling and rheological properties of soybean protein isolate emulsion gel

Published 2020 View Full Article

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Title
Effect of high-pressure homogenization on gelling and rheological properties of soybean protein isolate emulsion gel
Authors
Keywords
Emulsion gel, High-pressure homogenization, Rheological properties, Microstructure, Fractal analysis
Journal
JOURNAL OF FOOD ENGINEERING
Volume 277, Issue -, Pages 109923
Publisher
Elsevier BV
Online
2020-01-18
DOI
10.1016/j.jfoodeng.2020.109923

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