Outstanding Freeze-Thaw Stability of Mayonnaise Stabilized Solely by a Heated Soy Protein Isolate

Autor:	Zhi-Xuan Huang, Wei-Feng Lin, Yin Zhang, Chuan-He Tang
Rok vydání:	2022
Předmět:	Biophysics Bioengineering Applied Microbiology and Biotechnology Food Science Analytical Chemistry
Zdroj:	Food Biophysics. 17:335-343
ISSN:	1557-1866 1557-1858
DOI:	10.1007/s11483-022-09722-1
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::f1150386966ca18af19bc66eb812e1e2 https://doi.org/10.1007/s11483-022-09722-1 Zobrazit plný text záznamu Full text from SpringerLink