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Improvement of processable properties of plant‐based high i..:
Wen, Luming
;
Dai, Hongmin
;
Li, Sha
...
Journal of the Science of Food and Agriculture. 104 (2024) 11 - p. 6966-6976 , 2024
Link:
https://doi.org/10.1002/jsfa.13529
RT Journal T1 <Title>Improvement of processable properties of plant‐based high internal phase emulsions by mung bean protein isolate based on pH shift treatment</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1002_jsfa.13529&Exemplar=1&LAN=DE A1 Wen, Luming A1 Dai, Hongmin A1 Li, Sha A1 Liang, Hongshan A1 Li, Bin A1 Li, Jing PB Wiley YR 2024 SN 0022-5142 SN 1097-0010 JF Journal of the Science of Food and Agriculture VO 104 IS 11 SP 6966 OP 6976 LK http://dx.doi.org/https://doi.org/10.1002/jsfa.13529 DO https://doi.org/10.1002/jsfa.13529 SF ELIB - SuUB Bremen
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