Publication | Closed Access
The radiation assisted-Maillard reaction comprehensively improves the freeze-thaw stability of soy protein-stabilized oil-in-water emulsions
92
Citations
37
References
2020
Year
Food ChemistryFood ColloidRadiation Assisted-maillard ReactionFood EngineeringFood ProcessingFreeze-thaw StabilityFood TechnologyEmulsionHealth Sciences
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