Effects of emulsion concentration on the physicochemical properties of wheat bran arabinoxylan-soy protein isolate emulsion-filled gels used as β-carotene carriers
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Title
Effects of emulsion concentration on the physicochemical properties of wheat bran arabinoxylan-soy protein isolate emulsion-filled gels used as β-carotene carriers
Authors
Keywords
Wheat bran arabinoxylan, Soy protein isolate, Emulsion-filled gels, Emulsion concentration
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume -, Issue -, Pages 112498
Publisher
Elsevier BV
Online
2021-09-23
DOI
10.1016/j.lwt.2021.112498
References
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