검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Influence of soy lecithin concentration on the physical properties of whey protein isolate-stabilized emulsion and microcapsule formation Wang SJ, Shi Y, Tu ZC, Zhang L, Wang H, Tian M, Zhang NH Journal of Food Engineering, 207, 73, 2017 |
| 2 |
Formulation and fuzzy modeling of emulsion stability and viscosity of a gum-protein emulsifier in a model mayonnaise system Abu Ghoush M, Samhouri M, Al-Holy M, Herald T Journal of Food Engineering, 84(2), 348, 2008 |
| 3 |
Structure-function analysis of the emulsifying and interfacial properties of apomyoglobin and derived peptides Poon S, Clarke AE, Schultz CJ Journal of Colloid and Interface Science, 213(1), 193, 1999 |