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Competitive displacement of interfacial soy proteins by Tween 20 and its effect on the physical stability of emulsions

Shaobing Zhang, Dong Qiong Yan, Yu Shan Jiang, Chang He Ding

2020Food Hydrocolloids38 citationsDOI

Topics & Concepts

Soy proteinChemistryFood scienceChemical engineeringDisplacement (psychology)ChromatographyPsychologyPsychotherapistEngineeringProteins in Food SystemsFood composition and propertiesPolysaccharides Composition and Applications
Competitive displacement of interfacial soy proteins by Tween 20 and its effect on the physical stability of emulsions | Litcius