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.accessioned2026-05-08T19:14:51Z
dc.date.issued2023-4-5
dc.identifier.doi10.1016/j.foodhyd.2023.108745
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/14745
dc.publisherFood Hydrocolloids
dc.subjectProteins in Food Systems
dc.subjectFood Chemistry and Fat Analysis
dc.subjectPolysaccharides Composition and Applications
dc.titleTuning of rheological behavior of soybean lipophilic protein-stabilized emulsions
dc.typeArticle

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