Mechanical, thermal stability and microstructural properties of emulsion-filled gels: Effect of sugar beet pectin/soy protein isolate ratio - Concepedia

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Mechanical, thermal stability and microstructural properties of emulsion-filled gels: Effect of sugar beet pectin/soy protein isolate ratio

47

Citations

22

References

2021

Year

Liping Feng, Xin Jia, Jinxin Yan, Wenjia Yan, Lijun Yin

Materials ScienceMicrostructural PropertiesBiopolymer GelEngineeringMechanical PropertiesEmulsion-filled GelsFood EngineeringSoft MatterThermal StabilityEmulsion

References

	Year	Citations

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