Effect of plant protein-polysaccharide complexes produced by mano-thermo-sonication and pH-shifting on the structure and stability of oil-in-water emulsions
Yildiz, Gulcin, Ding, Junzhou, Andrade, Juan, Engeseth, Nicki J., Feng, HaoLanguage:
english
Journal:
Innovative Food Science & Emerging Technologies
DOI:
10.1016/j.ifset.2018.03.005
Date:
March, 2018
File:
PDF, 5.84 MB
english, 2018