Work

Synergistic interfacial properties of soy protein–stevioside mixtures: Relationship to emulsion stability

Year: 2014

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2014.01.007

Authors: Zhi-Li Wan, Li-Ying Wang, Jin-Mei Wang, Qian Zhou, Yang Yuan, Xiao-Quan Yang

Institutions: South China University of Technology, State Key Laboratory of Pulp and Paper Engineering

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funders: National Natural Science Foundation of China, Fundamental Research Funds for the Central Universities

Awards: G2171343372, G3219366730, G3371323937

OpenAlex ID: W1992297339

FWCI: 8.65

Cites: 41

Cited by: 121

Related to: 10