Effect of ascorbic acid treatment on physicochemical and emulsifying properties of highland barley protein
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference22 articles.
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5. Fabrication and characterization of food-grade pea protein-ascorbic acid nanoparticles-stabilized Pickering emulsion;Fazelioskouei;J. Mol. Liq.,2023
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