Characterization of oil-in-water emulsions stabilized by...

Food Hydrocolloids 2015 / 01 Vol. 43

Characterization of oil-in-water emulsions stabilized by tyrosinase-crosslinked soy glycinin

Isaschar-Ovdat, Sivan, Rosenberg, Moshe, Lesmes, Uri, Fishman, Ayelet
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Volume:
43
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2014.07.007
Date:
January, 2015
File:
PDF, 1.83 MB
english, 2015
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