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March 6, 2014Journal of Agricultural and Food Chemistry

Emulsifying Properties of Soy Protein Nanoparticles: Influence of the Protein Concentration and/or Emulsification Process

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Authors

FLFu LiuCTChuan‐He Tang

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Liu et al. (2014) studied this question.

synapsesocial.com/papers/6a9fb647cbd710335e8d3ca0https://doi.org/10.1021/jf405348k
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