Isaschar-Ovdat, Sivan
Rosenberg, Moshe
Lesmes, Uri
Fishman, Ayelet
Funding for this research was provided by:
Israel Science Foundation (193/11)
Russell-Berrie Nanotechnology Institute (RBNI)
This article is maintained by: Elsevier
Article Title: Characterization of oil-in-water emulsions stabilized by tyrosinase-crosslinked soy glycinin
Journal Title: Food Hydrocolloids
CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.foodhyd.2014.07.007
Content Type: article
Copyright: Copyright © 2014 Elsevier Ltd. All rights reserved.