Impact of the release rate of magnesium ions in multiple emulsions (water-in-oil-in-water) containing BSA on the resulting physical properties and microstructure of soy protein gel-Reference-Cited by-同舟云学术

Impact of the release rate of magnesium ions in multiple emulsions (water-in-oil-in-water) containing BSA on the resulting physical properties and microstructure of soy protein gel

Published:2017-04 Issue: Volume:220 Page:452-459
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhu Qiaomei,Zhao Ling,Zhang Hui,Saito Masayoshi,Yin Lijun

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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