Stabilization of foam and emulsion by subcritical water-treated soy protein: Effect of aggregation state

出版年份 2018 全文链接

标题

作者

关键词

Soy protein, Subcritical water treatment, Protein aggregation, Interfacial properties, Foaming properties, Emulsifying properties

出版物

FOOD HYDROCOLLOIDS

Volume 87, Issue -, Pages 619-628

出版商

Elsevier BV

发表日期

2018-08-28

DOI

10.1016/j.foodhyd.2018.08.047

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