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Volumn 8, Issue 8, 2017, Pages 2974-2981
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The influence of ionic strength on the characteristics of heat-induced soy protein aggregate nanoparticles and the freeze-thaw stability of the resultant Pickering emulsions
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Author keywords
[No Author keywords available]
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Indexed keywords
AGGREGATES;
EMULSIFICATION;
EMULSIONS;
FABRICATION;
FLOCCULATION;
FREEZING;
NANOPARTICLES;
PARTICLE SIZE;
PROTEINS;
STABILITY;
THAWING;
DIFFERENT PARTICLE SIZES;
DROPLET FLOCCULATION;
FREEZE-THAW STABILITY;
LARGER PARTICLE SIZES;
PICKERING EMULSIONS;
PROTEIN CONCENTRATIONS;
SOY PROTEIN ISOLATES;
SURFACE HYDROPHOBICITY;
IONIC STRENGTH;
AGGREGATE;
EMULSIONS;
FREEZE DRYING;
IONIC STRENGTH;
PARTICLE SIZE;
SOY PROTEINS;
SURFACE PROPERTIES;
NANOPARTICLE;
PROTEIN AGGREGATE;
SOYBEAN PROTEIN;
CHEMICAL PHENOMENA;
CHEMISTRY;
COLD;
COOKING;
EMULSION;
HEAT;
OSMOLARITY;
PARTICLE SIZE;
PROTEIN STABILITY;
COLD TEMPERATURE;
COOKING;
EMULSIONS;
HOT TEMPERATURE;
HYDROPHOBIC AND HYDROPHILIC INTERACTIONS;
NANOPARTICLES;
OSMOLAR CONCENTRATION;
PARTICLE SIZE;
PROTEIN AGGREGATES;
PROTEIN STABILITY;
SOYBEAN PROTEINS;
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EID: 85027464735
PISSN: 20426496
EISSN: 2042650X
Source Type: Journal
DOI: 10.1039/c7fo00616k Document Type: Article |
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Times cited : (50)
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References (23)
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