Dilatational rheological and nuclear magnetic resonance characterization of oil-water interface: Impact of pH on interaction of soy protein isolated and soy hull polysaccharides-Reference-Cited by-同舟云学术

Dilatational rheological and nuclear magnetic resonance characterization of oil-water interface: Impact of pH on interaction of soy protein isolated and soy hull polysaccharides

Published:2020-02 Issue: Volume:99 Page:105366
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wang Shengnan,Yang Jinjie,Shao Guoqiang,Qu Danni,Zhao Hekai,Zhu Lijie,Yang Lina,Li Ruren,Li Jun,Liu He,Zhu Danshi

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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