Ultra-High Pressure Homogenization enhances physicochemical properties of soy protein isolate-stabilized emulsions
Year: 2015
Type: article
Source: Food Research International
Authors: C. Fernández-Ávila, R. Escriu, A.J. Trujillo
Institution: Universitat Autònoma de Barcelona
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: closed
OpenAlex ID: W263185863