Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 2: Emulsifying Properties
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Title
Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 2: Emulsifying Properties
Authors
Keywords
Bridging flocculation, Emulsion stability, Interfacial protein concentration, Coalescence
Journal
Food and Bioprocess Technology
Volume 11, Issue 11, Pages 2079-2093
Publisher
Springer Nature America, Inc
Online
2018-08-20
DOI
10.1007/s11947-018-2164-8
References
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- (2009) F. Speroni et al. JOURNAL OF FOOD SCIENCE
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