Rheological properties and stability of model salad dressing emulsions prepared with a dry-heated soybean protein isolate–dextran mixture

By N. Diftis, C. Biliaderis, V. Kiosseoglou. 2005

161 citations recorded by the source corpus.

Subfields: Food Science, Materials Chemistry

View Paper: https://www.semanticscholar.org/paper/73a39e00cd835d44e11faa20871f6142b01cec38