Enhancing the stability of oil-in-water emulsions by non-covalent interaction between whey protein isolate and hyaluronic acid
Author:
Funder
Northeast Agricultural University
Publisher
Elsevier BV
Subject
Molecular Biology,General Medicine,Biochemistry,Structural Biology
Reference48 articles.
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3. Soy protein isolated-soy hull polysaccharides stabilized O/W emulsion: effect of polysaccharides concentration on the storage stability and interfacial rheological properties;Wang;Food Hydrocoll.,2020
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