Influence of pH, heating, and sucrose addition on ovalbumin stabilized Soya- bean Oil in water Emulsion Gels
Source
Indian Institute of Technology, Gandhinagar
Date Issued
2021-01-01
Author(s)
Singhal, Rachna
Subjects
19210027
Ovalbumin
Emulsions
Chicken Egg White
Emulsion Destabilization
Protein
