Characteristics and oxidative stability of soy protein-stabilized oil-in-water emulsions: Influence of ionic strength and heat pretreatment

标题
Characteristics and oxidative stability of soy protein-stabilized oil-in-water emulsions: Influence of ionic strength and heat pretreatment
作者
关键词
-
出版物
FOOD HYDROCOLLOIDS
Volume 37, Issue -, Pages 149-158
出版商
Elsevier BV
发表日期
2013-11-08
DOI
10.1016/j.foodhyd.2013.10.030

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