Soy Protein Nanoparticle Aggregates as Pickering Stabilizers for Oil-in-Water Emulsions
Author:
Affiliation:
1. Department of Food Science and Technology and ‡State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510640, People’s Republic of China
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf401859y
Reference46 articles.
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5. Microstructural design to reduce lipid oxidation in oil-inwater emulsions
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