Enhancing stability and performance of emulsion stabilized by soy protein isolate nanofiber - polysaccharide complexes
Author:
Funder
National Natural Science Foundation of China
Publisher
Elsevier BV
Reference89 articles.
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3. Structuring of acidic oil-in-water emulsions by controlled aggregation of nanofibrillated egg white protein in the aqueous phase using sodium hexametaphosphate;Alavi;Food Hydrocolloids,2021
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