☆ 4.7 Article

Oil-water interfacial behavior of soy β-conglycinin–soyasaponin mixtures and their effect on emulsion stability

FOOD HYDROCOLLOIDS (2019)

Get Full Text
Add to Collection

Journal

FOOD HYDROCOLLOIDS
Volume 101, Issue -, Pages 105531

Publisher

Elsevier BV
DOI: 10.1016/j.foodhyd.2019.105531

Keywords

-

Categories

Chemistry, Applied

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Authors

I am an author on this paper
Click your name to claim this paper and add it to your profile.

Reviews

Primary Rating

4.7
Not enough ratings

Secondary Ratings

Novelty
-
Significance
-
Scientific rigor
-
Rate this paper

Recommended

No Data Available
No Data Available
Webinars Posters Questions Hubs Funding Journals Papers Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.