Back to Search Start Over

The formulation and the release of low–methoxyl pectin liquid-core beads containing an emulsion of soybean isoflavones

Authors :
Pei-Wen Chao
Kai-Min Yang
Yi-Chan Chiang
Po-Yuan Chiang
Source :
Food Hydrocolloids. 130:107722
Publication Year :
2022
Publisher :
Elsevier BV, 2022.

Subjects

Subjects :
General Chemical Engineering
General Chemistry
Food Science

Details

ISSN :
0268005X
Volume :
130
Database :
OpenAIRE
Journal :
Food Hydrocolloids
Accession number :
edsair.doi...........d11621b7b655429350d673f15d3d0af0

Tools

Authors Abstract Subjects Details