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A soy protein-polysaccharides Maillard reaction product enhanced the physical stability of oil-in-water emulsions containing citral
Yang, Yuexi, Cui, Steve W., Gong, Jianhua, Guo, Qian, Wang, Qi, Hua, YufeiVolume:
48
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2015.02.004
Date:
June, 2015
File:
PDF, 2.09 MB
english, 2015