Influence of pH, heating, and sucrose addition on ovalbumin stabilized Soya- bean Oil in water Emulsion Gels

Thareja, PrachiSinghal, RachnaRachnaSinghal2025-09-042025-09-042021-01-01http://repository.iitgn.ac.in/handle/IITG2025/31691ill.; hbk.; 30cm.19210027OvalbuminEmulsionsChicken Egg WhiteEmulsion DestabilizationProteinInfluence of pH, heating, and sucrose addition on ovalbumin stabilized Soya- bean Oil in water Emulsion GelsM.Tech125p.M.Tech123456789/360