Stability of emulsion stabilized by low-concentration soybean protein isolate: Effects of insoluble soybean fiber

作者：Lihua Huang, Yongjian Cai, Tongxun Liu, Xiujie Zhao, Bifen Chen, Long Zhao, Mouming Zhao, Xinlun Deng, Qiangzhong Zhao · 发表于：Food Hydrocolloids · 年份：2019 · DOI：10.1016/j.foodhyd.2019.105232 · 被引用次数：92 · 研究领域：Proteins in Food Systems、Pickering emulsions and particle stabilization、Microencapsulation and Drying Processes