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Impact of heatingtreatments onphysical stabilityand lipid-proteinco-oxidation inoil-in-water emulsionprepared with soyprotein isolates Qingyun LiJiabao ZhengGe Ge2019 год

Impact of heating treatments on physical stability and lipid-protein co-oxidation in oil-in-water emulsion prepared with soy protein isolates
статья из журнала

Страница публикацииПубликация в OpenAlex
Год издания: 2019
Авторы: Qingyun Li, Jiabao Zheng, Ge Ge, Mouming Zhao, Weizheng Sun
Издательство: Elsevier BV
Источник: Food Hydrocolloids
Ключевые слова: Proteins in Food Systems, Food Chemistry and Fat Analysis, Microencapsulation and Drying Processes