Freeze-thaw Stability of the Emulsions Stabilized by Different Proteins
ZHU Xue-feng
TANG Chuan-he
Keywords：whey protein concentrate (WPC)soy protein isolate (SPI)sodium caseinate (SC)Pickering emulsionfreeze-thaw stability
Publication Date：2016-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)