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Plant protein-based emulsifiers: Mechanisms, techniques for emulsification enhancement and applications

Xinyu ZhangChinese Academy of Agricultural SciencesQiang WangInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, 100193, ChinaZhe LiuMinistry of Agriculture and Rural AffairsLanyi ZhiChinese Academy of Agricultural SciencesBo JiaoInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, 100193, ChinaHui HuInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, 100193, ChinaXiaojie MaChinese Academy of Agricultural SciencesDominic AgyeiDepartment of Food Science, University of Otago, Dunedin, 9054, New ZealandAimin ShiInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, 100193, China

2023en

Ochiq kirish: yoʻq

ABI

Annotatsiya

Annotatsiya mavjud emas.

Identifikatorlar

DOI: 10.1016/j.foodhyd.2023.109008

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