Detalhe da pesquisa
1.
Formation, texture, and stability of yolk-free mayonnaise: Effect of soy peptide aggregates concentration.
Food Chem
; 403: 134337, 2023 Mar 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-36156401
2.
Formation and stability of Pickering emulsion gels by insoluble soy peptide aggregates through hydrophobic modification.
Food Chem
; 387: 132897, 2022 Sep 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-35413552
3.
Characterization and Analysis of Protein Structures in Oat Bran.
J Food Sci
; 81(10): C2337-C2343, 2016 Oct.
Artigo
em Inglês
| MEDLINE | ID: mdl-27636108