Mechanical, thermal stability and microstructural properties of emulsion-filled gels: effect of sugar beet pectin/soy protein isolate ratio
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Title
Mechanical, thermal stability and microstructural properties of emulsion-filled gels: effect of sugar beet pectin/soy protein isolate ratio
Authors
Keywords
Soy protein isolate, Sugar beet pectin, Emulsion-filled gels, Composition-property relations, Gelation mechanism
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume -, Issue -, Pages 110917
Publisher
Elsevier BV
Online
2021-01-19
DOI
10.1016/j.lwt.2021.110917
References
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