Emulsifying properties of homogenised soybean hull suspensions as stabilisers for oil/water emulsions-Reference-Cited by-同舟云学术

Emulsifying properties of homogenised soybean hull suspensions as stabilisers for oil/water emulsions

Published:2022-06-30 Issue: Volume: Page:
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Yuan Zhiheng¹,Xu Xinyue¹,Xu Jiaxin¹,Zhu Danshi¹²³^ORCID,Liu Jun⁴,Liu He¹²³^ORCID

Affiliation:

1. College of Food Science and Technology, Bohai University Jinzhou 121013 China

2. Grain and Cereal Food Bio‐efficient Transformation Engineering Research Center of Liaoning Province Jinzhou 121013 China

3. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou 121013 China

4. Shandong Yuwang Ecogical Food Industry Co. Ltd. Yucheng 251200 China

Funder

Liaoning Revitalization Talents Program

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15932

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