Impact of ultrasonic treatment on an emulsion system stabilized with soybean protein isolate and lecithin: Its emulsifying property and emulsion stability
Impact of ultrasonic treatment on an emulsion system stabilized with soybean protein isolate and lecithin: Its emulsifying property and emulsion stability
作者
关键词
Ultrasonic treatment, Emulsion system, Soybean protein isolate, Lecithin, Sunflower oil
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