Emulsion gels stabilized by soybean protein isolate and pectin: Effects of high intensity ultrasound on the gel properties, stability and β-carotene digestive characteristics
出版年份 2021 全文链接
标题
Emulsion gels stabilized by soybean protein isolate and pectin: Effects of high intensity ultrasound on the gel properties, stability and β-carotene digestive characteristics
作者
关键词
High intensity ultrasound, Emulsion gel, Thermal stability, β-carotene, In vitro, digestion
出版物
ULTRASONICS SONOCHEMISTRY
Volume 79, Issue -, Pages 105756
出版商
Elsevier BV
发表日期
2021-09-16
DOI
10.1016/j.ultsonch.2021.105756
参考文献
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