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Emulsifying properties of soy protein nanoparticles: influence of the protein concentration and/or emulsification

Fu Liu1, Chuan-He Tang

  • 1Department of Food Science and Technology and ‡State Key Laboratory of Pulp and Paper Engineering, South China University of Technology , Guangzhou, 510640 Guangdong, People's Republic of China.

Journal of Agricultural and Food Chemistry
|March 8, 2014
PubMed

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