Effects of pH on ultrasonic-modified soybean lipophilic protein nanoemulsions with encapsulated vitamin E
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Title
Effects of pH on ultrasonic-modified soybean lipophilic protein nanoemulsions with encapsulated vitamin E
Authors
Keywords
pH, Ultrasonication, Soybean lipophilic protein, Nanoemulsion, Stability
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 144, Issue -, Pages 111240
Publisher
Elsevier BV
Online
2021-03-07
DOI
10.1016/j.lwt.2021.111240
References
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