Emulsion-templated liquid oil structuring with soy protein and soy protein: κ-carrageenan complexes

标题
Emulsion-templated liquid oil structuring with soy protein and soy protein: κ-carrageenan complexes
作者
关键词
Oil structuring, Soy protein, Carrageenan, Electrostatic complexation, Emulsion-templated, Oleogelation
出版物
FOOD HYDROCOLLOIDS
Volume 65, Issue -, Pages 107-120
出版商
Elsevier BV
发表日期
2016-11-10
DOI
10.1016/j.foodhyd.2016.11.008

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