Mechanical, thermal stability and microstructural properties of emulsion-filled gels: Effect of sugar beet pectin/soy protein isolate ratio
Author:
Funder
National Natural Science Foundation of China
Key Technologies Research and Development Program
Publisher
Elsevier BV
Subject
Food Science
Reference25 articles.
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3. Investigation of the mechanical, rheological and microstructural properties of sugar beet pectin/soy protein isolate-based emulsion-filled gels;Feng;Food Hydrocolloids,2019
4. Role of gel structure in controlling in vitro intestinal lipid digestion in whey protein emulsion gels;Guo;Food Hydrocolloids,2017
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