Characteristics and oxidative stability of soy protein-stabilized oil-in-water emulsions: Influence of ionic strength and heat pretreatment

Published 2013 View Full Article

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Title
Characteristics and oxidative stability of soy protein-stabilized oil-in-water emulsions: Influence of ionic strength and heat pretreatment
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 37, Issue -, Pages 149-158
Publisher
Elsevier BV
Online
2013-11-08
DOI
10.1016/j.foodhyd.2013.10.030

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