Formation and stability of Pickering emulsion gels by insoluble soy peptide aggregates through hydrophobic modification
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Title
Formation and stability of Pickering emulsion gels by insoluble soy peptide aggregates through hydrophobic modification
Authors
Keywords
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Journal
FOOD CHEMISTRY
Volume 387, Issue -, Pages 132897
Publisher
Elsevier BV
Online
2022-04-06
DOI
10.1016/j.foodchem.2022.132897
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