Improvement of emulsifying properties of soy protein through selective hydrolysis: Interfacial shear rheology of adsorption layer

标题
Improvement of emulsifying properties of soy protein through selective hydrolysis: Interfacial shear rheology of adsorption layer
作者
关键词
Soy protein, β-conglycinin, Selective hydrolysis, Interfacial shear rheology, Du noüy ring, Emulsion
出版物
FOOD HYDROCOLLOIDS
Volume 60, Issue -, Pages 453-460
出版商
Elsevier BV
发表日期
2016-04-22
DOI
10.1016/j.foodhyd.2016.04.019

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