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

C. Fernandez-Avila, Antonio Jose Trujillo Mesa

Research output: Contribution to journalArticleResearch

38 Citations (Scopus)
Original languageEnglish
Pages (from-to)104-113
JournalFood Chemistry
Volume209
Publication statusPublished - 1 Jan 2016

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