${session.getAttribute("locale")} 5 Effect of gum Arabic on stability of oil-in-water emulsion stabilized by flaxseed and soybean protein Tue 11 Apr 2017 10:20:54 AEST ]]> Optimization of production yield and functional properties of pectin extracted from sugar beet pulp Thu 25 Jul 2019 10:13:27 AEST ]]> The effect of addition of flaxseed gum on the emulsion properties of soybean protein isolate (SPI) Thu 16 Aug 2018 12:59:19 AEST ]]> Preparation of gelatin microparticles using water-in-water (w/w) emulsification technique Mon 16 Jan 2017 12:43:39 AEDT ]]> Spray drying of starch submicron particles prepared by high pressure homogenization and mini-emulsion cross-linking Fri 22 Mar 2019 11:41:12 AEDT ]]>