Effects of high hydrostatic pressure on emulsifying properties of sweet potato protein in model protein–hydrocolloids system

Published 2015 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Effects of high hydrostatic pressure on emulsifying properties of sweet potato protein in model protein–hydrocolloids system
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 169, Issue -, Pages 448-454
Publisher
Elsevier BV
Online
2014-08-14
DOI
10.1016/j.foodchem.2014.08.013

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.