Soy and meat proteins as emulsion stabilizers. 4. The stability and interfacial rheology of O/W emulsions stabilised by soy and meat protein fractions

✍ Scribed by H.J. Rivas; P. Sherman

• Book ID: 107911122
• Publisher: Elsevier Science
• Year: 1984
• Weight: 775 KB
• Volume: 11
• Category: Article
• ISSN: 0166-6622
• DOI: 10.1016/0166-6622(84)80244-9