Cold, gel-like soy protein emulsions by microfluidization: Emulsion characteristics, rheological and microstructural properties, and gelling mechanism

Published 2012 View Full Article

Authors

Keywords

Journal

FOOD HYDROCOLLOIDS

Volume 30, Issue 1, Pages 61-72

Publisher

Elsevier BV

Online

2012-05-18

DOI

10.1016/j.foodhyd.2012.05.008

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FOOD HYDROCOLLOIDS

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