Physicochemical and rheological properties of soybean protein emulsions processed with a combined temperature/high-pressure treatment

Published 2007 View Full Article

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Title
Physicochemical and rheological properties of soybean protein emulsions processed with a combined temperature/high-pressure treatment
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 22, Issue 6, Pages 1079-1089
Publisher
Elsevier BV
Online
2007-06-18
DOI
10.1016/j.foodhyd.2007.05.018

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