Your browser doesn't support javascript.
loading
Effect of enzymatic hydrolysis conditions on structure of soy protein isolate/gum arabic complex and stability of oil-in-water emulsion.
Zhao, Xiaoming; Zheng, Huanyu; Sun, Yuanda; Zhang, Meng; Geng, Mengjie; Li, Yang; Teng, Fei.
Affiliation
  • Zhao X; College of Food Science, Northeast Agricultural University, Harbin, China.
  • Zheng H; College of Food Science, Northeast Agricultural University, Harbin, China.
  • Sun Y; College of Food Science, Northeast Agricultural University, Harbin, China.
  • Zhang M; College of Food Science, Northeast Agricultural University, Harbin, China.
  • Geng M; College of Food Science, Northeast Agricultural University, Harbin, China.
  • Li Y; College of Food Science, Northeast Agricultural University, Harbin, China.
  • Teng F; College of Food Science, Northeast Agricultural University, Harbin, China.
J Sci Food Agric ; 102(11): 4830-4842, 2022 Aug 30.
Article in En | MEDLINE | ID: mdl-35229290
Subject(s)
Key words
Fulltext
Add to My VHL
Print
XML
PubMed Links
Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Acacia / Gum Arabic Language: En Journal: J Sci Food Agric Year: 2022 Document type: Article Affiliation country: China Country of publication: Reino Unido
Fulltext
Add to My VHL
Print
XML
PubMed Links
Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Acacia / Gum Arabic Language: En Journal: J Sci Food Agric Year: 2022 Document type: Article Affiliation country: China Country of publication: Reino Unido