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Journal description
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Details for article 3 of 11 found articles
| Title: |
Effect of Oil Content and Composition on the Gelling Properties of Egg-SPI Proteins Stabilized Emulsion Gels |
| Author: |
Zhang, Mengqi Yang, Yanjun Acevedo, Nuria C. |
| Appeared in: |
Food biophysics |
| Paging: | Volume 15 () nr. 4 pages 473-481 |
| Year: |
2020-07-08 |
| Contents: | |
| Publisher: |
Springer US, New York |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 3 of 11 found articles
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