Creaming stability of oil in water (O/W) emulsions: Influence of pH on soybean protein–lecithin interaction - Concepedia

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Creaming stability of oil in water (O/W) emulsions: Influence of pH on soybean protein–lecithin interaction

97

Citations

16

References

2006

Year

D.I. Comas, Jorge R. Wagner, Mabel C. Tomás

Food Hydrocolloids

Food ChemistryFood ColloidSoybean Protein–lecithin InteractionFood EngineeringFood ProcessingEmulsionHealth Sciences

References

	Year	Citations

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