Development of Soy Protein Isolate-Isoflavone Pickering Particles for Oil-in-Water (O/W) Emulsion Stability
Development of Soy Protein Isolate-Isoflavone Pickering Particles for Oil-in-Water (O/W) Emulsion Stability
Date
2021
Authors
Pereira, Garinn
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Ho, Kacie
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Food Science
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Food science,
complex particles,
isoflavones,
Pickering emulsions,
soy protein isolate
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