Emulsion-filled gels of soy protein isolate for vehiculation of vitamin D3: Effect of protein solubility on their mechanical and rheological characteristics-Reference-Cited by-同舟云学术

Emulsion-filled gels of soy protein isolate for vehiculation of vitamin D3: Effect of protein solubility on their mechanical and rheological characteristics

Published:2022-02 Issue: Volume:45 Page:101455
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Ferreira Letícia S.^ORCID,Brito-Oliveira Thais C.,Pinho Samantha C.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference56 articles.

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5. Microstructural and rheological characterization of NaCl-induced gels of soy protein isolate and the effects of incorporating different galactomannans;Brito-Oliveira;Food Structure,2020

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