Tuning of rheological behavior of soybean lipophilic protein-stabilized emulsions

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dc.contributor.authorJiraporn Sirison
dc.contributor.authorToya Ishii
dc.contributor.authorKentaro Matsumiya
dc.contributor.authorYuki Higashino
dc.contributor.authorYuko Nambu
dc.contributor.authorMasahiko Samoto
dc.contributor.authorMasahiro Sugiyama
dc.contributor.authorYasuki Matsumura
dc.date.accessioned2025-07-21T06:09:01Z
dc.date.issued2023-04-05
dc.identifier.doi10.1016/j.foodhyd.2023.108745
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/12366
dc.subjectCoalescence (physics)
dc.subjectOil droplet
dc.subjectZeta potential
dc.subjectSoybean oil
dc.subject.classificationProteins in Food Systems
dc.titleTuning of rheological behavior of soybean lipophilic protein-stabilized emulsions
dc.typeArticle

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