Effect of protein and oil volume concentrations on emulsifying properties of acorn protein isolate

Published 2020 View Full Article

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Title
Effect of protein and oil volume concentrations on emulsifying properties of acorn protein isolate
Authors
Keywords
Acorn protein isolate, Emulsifying properties, SDS-PAGE
Journal
FOOD CHEMISTRY
Volume 324, Issue -, Pages 126894
Publisher
Elsevier BV
Online
2020-04-24
DOI
10.1016/j.foodchem.2020.126894

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