Effect of flax gum on the functional properties of soy protein isolate emulsion gel
Chong‐hao Bi, Shang-yi Chi, Xueying Wang, Ahmed Alkhatib, Zhigang Huang, Yi Liu
Topics & Concepts
EmulsionSoy proteinFood scienceChemistryOrganic chemistryProteins in Food SystemsPolysaccharides Composition and ApplicationsFood Chemistry and Fat Analysis