Effect of egg white protein-insoluble soybean fiber interactions on the formation and structural characteristics of low-oil emulsion gels
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Title
Effect of egg white protein-insoluble soybean fiber interactions on the formation and structural characteristics of low-oil emulsion gels
Authors
Keywords
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Journal
FOOD HYDROCOLLOIDS
Volume 140, Issue -, Pages 108660
Publisher
Elsevier BV
Online
2023-03-09
DOI
10.1016/j.foodhyd.2023.108660
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