Temperature and pH as factors influencing droplet size distribution and linear viscoelasticity of O/W emulsions stabilised by soy and gluten proteins
- 31 December 2010
- journal article
- research article
- Published by Elsevier BV in Food Hydrocolloids
- Vol. 24 (8), 783-791
- https://doi.org/10.1016/j.foodhyd.2010.04.005
Abstract
No abstract availableKeywords
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