Ultra-high pressure homogenization improves oxidative stability and interfacial properties of soy protein isolate-stabilized emulsions

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@article{aa02df78e00540e5897f3e098b2f814f,

title = "Ultra-high pressure homogenization improves oxidative stability and interfacial properties of soy protein isolate-stabilized emulsions",

author = "C. Fernandez-Avila and {Trujillo Mesa}, {Antonio Jose}",

year = "2016",

month = jan,

day = "1",

language = "English",

volume = "209",

pages = "104--113",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier Limited",

}