Soy Protein–Gum Karaya Conjugate: Emulsifying Activity and Rheological Behavior in Aqueous System and Oil in Water Emulsion
Crossref DOI link: https://doi.org/10.1007/s11746-015-2751-z
Published Online: 2015-11-16
Published Print: 2016-01
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Shekarforoush, Elhamalsadat
Mirhosseini, Hamed
Sarker, Md Zaidul Islam
Kostadinović, Sanja
Ghazali, Hasanah Mohd
Muhamad, Kharidah
Samaram, Shadi
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License valid from 2015-11-16