The effect of trehalose on the thermodynamic stability and emulsification of soybean 11S globulin in the molten globule state

Publication date: Available online 5 April 2021Source: Food HydrocolloidsAuthor(s): Zhu Pengyu, Yang Yang, Zou Ling, Gao Jian, Wang Bing, Bian Xin, Yu Dehui, Liu Linlin, Lin Congyu, Zhang Na
Source: Food Hydrocolloids - Category: Food Science Source Type: research
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