The effect of addition of flaxseed gum on the emulsion properties of soybean protein isolate (SPI)
Wang, Yong, Li, Dong, Wang, Li Ming, Adhikari, Benu
Characterization of non-linear rheological behavior of SPI-FG dispersions using LAOS tests and FT rheology
Bi, Chonghao, Li, Dong, Wang, Li-jun, Wang, Yong, Adhikari, Benu
Effect of gum Arabic on stability of oil-in-water emulsion stabilized by flaxseed and soybean protein
Wang, Bo, Wang, Li, Li, Dong, Adhikari, Benu, Shi, John
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