The formation, structural and rheological properties of emulsion gels stabilized by egg white protein-insoluble soybean fiber complex
| Autor: | Zhao, Xiujie, Chen, Bifen, Liu, Tongxun, Cai, Yongjian, Huang, Lihua, Zhao, Mouming, Zhao, Qiangzhong |
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| Zdroj: | In Food Hydrocolloids January 2023 134 |
| Databáze: | ScienceDirect |
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