Influence of soy lecithin concentration on the physical properties of whey protein isolate-stabilized emulsion and microcapsule formation

出版年份 2017 全文链接

标题

作者

关键词

Soy lecithin, Whey protein isolate, Protein-emulsifier interaction, Emulsion, Spray drying

出版物

JOURNAL OF FOOD ENGINEERING

Volume 207, Issue -, Pages 73-80

出版商

Elsevier BV

发表日期

2017-03-21

DOI

10.1016/j.jfoodeng.2017.03.020

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