Physicochemical properties and storage stability of soybean protein nanoemulsions prepared by ultra-high pressure homogenization

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Title
Physicochemical properties and storage stability of soybean protein nanoemulsions prepared by ultra-high pressure homogenization
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 240, Issue -, Pages 1005-1013
Publisher
Elsevier BV
Online
2017-07-18
DOI
10.1016/j.foodchem.2017.07.077

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