Publication | Closed Access

Soy protein isolated-soy hull polysaccharides stabilized O/W emulsion: Effect of polysaccharides concentration on the storage stability and interfacial rheological properties

Food ChemistryEngineeringPolymer ScienceRheologyIsolated-soy Hull PolysaccharidesPolysaccharideFood EngineeringFood ProcessingO/w EmulsionPolysaccharides ConcentrationBiomolecular EngineeringEmulsionHealth Sciences