Impact of ultrasonic treatment on an emulsion system stabilized with soybean protein isolate and lecithin: Its emulsifying property and emulsion stability - Concepedia

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Impact of ultrasonic treatment on an emulsion system stabilized with soybean protein isolate and lecithin: Its emulsifying property and emulsion stability

325

Citations

39

References

2016

Year

Xiaonan Sui, Shuang Bi, Baokun Qi, Zhongjiang Wang, M. Zhang, Yang Li, Lianzhou Jiang

Food Hydrocolloids

Soybean Protein IsolateFood EngineeringFood ProcessingUltrasoundEmulsion SystemUltrasonic TreatmentEmulsionHealth Sciences

References

	Year	Citations

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