Cold, gel-like soy protein emulsions by microfluidization:...

Food Hydrocolloids 2013 Vol. 30; Iss. 1

Cold, gel-like soy protein emulsions by microfluidization: Emulsion characteristics, rheological and microstructural properties, and gelling mechanism

Chuan-He Tang, Fu Liu
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
30
Year:
2013
Language:
english
DOI:
10.1016/j.foodhyd.2012.05.008
File:
PDF, 1.43 MB
english, 2013
Conversion to is in progress
Conversion to is failed