Effect of Ultra-High Pressure Processing on the Formation and Stability of Emulsions Containing Soy Protein and Soluble Polysaccharide Complexes
DING Jian, MA Wenjun, BI Shuang, QI Baokun, WANG Zhongjiang, SUI Xiaonan, JIANG Lianzhou
FOOD SCIENCE . 2017, (7): 96 -101 .  DOI: 10.7506/spkx1002-6630-201707016