Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil

标题
Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil
作者
关键词
-
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 116, Issue -, Pages 108555
出版商
Elsevier BV
发表日期
2019-08-27
DOI
10.1016/j.lwt.2019.108555

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