Effect of soybean oil content on textural, rheological, and microstructural properties of WBAXs‐SPI emulsion‐filled gels
Author:
Affiliation:
1. College of Food Science and Technology Henan University of Technology Zhengzhou China
2. College of Food Science and Nutritional Engineering China Agricultural University Beijing China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12581
Reference44 articles.
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