Stable medium internal phase emulsions of low-solubility soy protein isolate: The effects of pH, ionic strength, and polysaccharides
GUO Fengxian, MAO Yiming, CHEN Yujie, WU Shiying, QIU Dingqiang, ZHENG Zongping, HE Zhiyong
Food and Fermentation Industries . 2026, (6): 146 -155 .  DOI: 10.13995/j.cnki.11-1802/ts.043370

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