Ultra-High Pressure Homogenization enhances physicochemical properties of soy protein isolate-stabilized emulsions
Author:
Funder
Spanish Ministry of Economy and Competitiveness
Publisher
Elsevier BV
Subject
Food Science
Reference35 articles.
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4. Characteristics of submicron emulsions prepared by ultra-high pressure homogenisation: Effect of chilled or frozen storage;Cortés-Muñoz;Food Hydrocolloids,2009
5. Ultra high pressure homogenization of soymilk: Microbiological, physicochemical and microstructural characteristics;Cruz;Food Research International,2007
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