Publication | Closed Access
Synergistic interfacial properties of soy protein–stevioside mixtures: Relationship to emulsion stability
110
Citations
32
References
2014
Year
Food ColloidSynergistic Interfacial PropertiesSoy Protein–stevioside MixturesEmulsion StabilityFood EngineeringBiomolecular EngineeringMedicineBiophysicsChromatographyEmulsion
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