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

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

Ask authors/readers for more resources

Find Funding. Review Successful Grants.

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Create your own webinar

Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.

Create Now