Study on preparation and properties of high internal phase emulsion stabilized by phosphorylated soybean protein

ZHAO Yanyan, LU Xingxing, YIN Qi, ZHONG Xiyang, LUO Shuizhong, JIANG Shaotong, ZHENG Zhi

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (10) : 223-229.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (10) : 223-229. DOI: 10.13995/j.cnki.11-1802/ts.031668

Study on preparation and properties of high internal phase emulsion stabilized by phosphorylated soybean protein

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(10): 223-229 https://doi.org/10.13995/j.cnki.11-1802/ts.031668

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