Gelation behaviour and rheological properties of acid-induced soy protein-stabilized emulsion gels

Published 2012 View Full Article

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Title
Gelation behaviour and rheological properties of acid-induced soy protein-stabilized emulsion gels
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 29, Issue 2, Pages 347-355
Publisher
Elsevier BV
Online
2012-03-28
DOI
10.1016/j.foodhyd.2012.03.011

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