Freeze-thaw stability of oil-in-water emulsions prepared with native and thermally-denatured soybean isolates

Published 2010 View Full Article

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Title
Freeze-thaw stability of oil-in-water emulsions prepared with native and thermally-denatured soybean isolates
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 25, Issue 3, Pages 398-409
Publisher
Elsevier BV
Online
2010-07-25
DOI
10.1016/j.foodhyd.2010.07.008

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