Rheological and tribological properties of high internal phase emulsions stabilized by pH-induced soy protein isolate-carrageenan complex coacervates
Fanjun Meng, Jiaming Li, Cong Yang +2
Food Hydrocolloids
Proteins in Food Systems
Effect of Levilactobacillus brevis as a starter on the flavor quality of radish paocai
Xiru Zhang, Yaxin Li, Yaran Zhao +7
Food Research International
Probiotics and Fermented Foods