Effects of flexibility and surface hydrophobicity on emulsifying properties: Ultrasound-treated soybean protein isolate - Concepedia

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Effects of flexibility and surface hydrophobicity on emulsifying properties: Ultrasound-treated soybean protein isolate

394

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References

2021

Year

Shizhang Yan, Jingwen Xu, Shuang Zhang, Yang Li

EngineeringBiotechnologySurface HydrophobicityMicroemulsionBiophysicsBiomolecular EngineeringEmulsion

References

	Year	Citations

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