Effects of sodium carboxymethyl cellulose on the stability of mung bean protein isolate emulsions

doi:10.13995/j.cnki.11-1802/ts.023915

REN Si, LIU Liya, PANG Shujie, LI Nana, ZHOU Sumei, WANG Li

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (18) : 41-46.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (18) : 41-46. DOI: 10.13995/j.cnki.11-1802/ts.023915

Effects of sodium carboxymethyl cellulose on the stability of mung bean protein isolate emulsions

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(18): 41-46 https://doi.org/10.13995/j.cnki.11-1802/ts.023915

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Received	Revised	Published
2020-03-10	2020-05-29	2020-09-25
Issue Date
2020-10-23

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