✦ LIBER ✦

Effect of heat treatment on the properties of soy protein-stabilised emulsions

✍ Scribed by Fang Li; Xiangzhen Kong; Caimeng Zhang; Yufei Hua

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of Soy Soluble Polysaccharide on

✍ Natdanai Fafaungwithayakul; Pranithi Hongsprabhas; Parichat Hongsprabhas 📂 Article 📅 2011 🏛 Springer US 🌐 English ⚖ 278 KB

Effects of Soy Hull Flour on Soy Protein

✍ HEA-RAN LEE ASHRAF; HEA-RYONG LEE 📂 Article 📅 1988 🏛 Institute of Food Technologists 🌐 English ⚖ 338 KB

Effect of Lipophilization of Soy Protein

✍ H. AOKI; O. TANEYAMA; N. ORIMO; I. KITAGAWA 📂 Article 📅 1981 🏛 Institute of Food Technologists 🌐 English ⚖ 545 KB

Effect of Ultra-high-pressure Homogeniza

✍ J. Floury; A. Desrumaux; J. Legrand 📂 Article 📅 2002 🏛 Institute of Food Technologists 🌐 English ⚖ 635 KB

Effect of stabilisation treatment of ric

✍ Jamuna Prakash; G Ramanatham 📂 Article 📅 1995 🏛 John Wiley and Sons 🌐 English ⚖ 628 KB

Soy and meat proteins as emulsion stabil

✍ H.J. Rivas; P. Sherman 📂 Article 📅 1984 🏛 Elsevier Science ⚖ 775 KB