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
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
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