Submicron emulsions processed by ultra-high pressure homogenization
Author:
Publisher
Informa UK Limited
Subject
Condensed Matter Physics
Link
http://www.tandfonline.com/doi/pdf/10.1080/08957950903417469
Reference12 articles.
1. Molecular Basis of Protein Functionality
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4. Ultra-High Pressure Homogenization enhances physicochemical properties of soy protein isolate-stabilized emulsions;Food Research International;2015-09
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