Effects of high hydrostatic pressure on emulsifying properties of sweet potato protein in model protein–hydrocolloids system - Concepedia

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Effects of high hydrostatic pressure on emulsifying properties of sweet potato protein in model protein–hydrocolloids system

34

Citations

27

References

2014

Year

Nasir Mehmood Khan, Taihua Mu, Farman Ali, Lawrence A. Arogundade, Maio Zhang, Shujaat Ahmad, Hongnan Sun

Food ColloidHigh Hydrostatic PressureEngineeringRheologyFood ProcessingSweet Potato ProteinModel Protein–hydrocolloids SystemBiophysicsBiomolecular EngineeringEmulsion

References

	Year	Citations

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