[HTML][HTML] Soy Protein Isolate as Emulsifier of Nanoemulsified Beverages: Rheological and Physical Evaluation
The production of biologically active molecules or the addition of new bioactive ingredients
in foods, thereby producing functional foods, has been improved with nanoemulsion …
in foods, thereby producing functional foods, has been improved with nanoemulsion …
Soy Protein Isolate as Emulsifier of Nanoemulsified Beverages: Rheological and Physical Evaluation
D Castro-Criado, M Jiménez-Rosado, V Perez-Puyana… - Foods, 2023 - agris.fao.org
The production of biologically active molecules or the addition of new bioactive ingredients
in foods, thereby producing functional foods, has been improved with nanoemulsion …
in foods, thereby producing functional foods, has been improved with nanoemulsion …
Soy Protein Isolate as Emulsifier of Nanoemulsified Beverages: Rheological and Physical Evaluation.
D Castro-Criado, M Jiménez-Rosado… - Foods, 2023 - search.ebscohost.com
The production of biologically active molecules or the addition of new bioactive ingredients
in foods, thereby producing functional foods, has been improved with nanoemulsion …
in foods, thereby producing functional foods, has been improved with nanoemulsion …
Soy Protein Isolate as Emulsifier of Nanoemulsified Beverages: Rheological and Physical Evaluation
D Castro-Criado, M Jiménez-Rosado… - Foods, 2023 - search.proquest.com
The production of biologically active molecules or the addition of new bioactive ingredients
in foods, thereby producing functional foods, has been improved with nanoemulsion …
in foods, thereby producing functional foods, has been improved with nanoemulsion …
Soy Protein Isolate as Emulsifier of Nanoemulsified Beverages: Rheological and Physical Evaluation
D Castro-Criado, M Jiménez-Rosado… - Foods (Basel …, 2023 - pubmed.ncbi.nlm.nih.gov
The production of biologically active molecules or the addition of new bioactive ingredients
in foods, thereby producing functional foods, has been improved with nanoemulsion …
in foods, thereby producing functional foods, has been improved with nanoemulsion …
Soy Protein Isolate as Emulsifier of Nanoemulsified Beverages: Rheological and Physical Evaluation
D Castro-Criado, M Jiménez-Rosado… - 2023 - idus.us.es
The production of biologically active molecules or the addition of new bioactive ingredients
in foods, thereby producing functional foods, has been improved with nanoemulsion …
in foods, thereby producing functional foods, has been improved with nanoemulsion …
[HTML][HTML] Soy Protein Isolate as Emulsifier of Nanoemulsified Beverages: Rheological and Physical Evaluation
D Castro-Criado, M Jiménez-Rosado, V Perez-Puyana… - Foods, 2023 - ncbi.nlm.nih.gov
The production of biologically active molecules or the addition of new bioactive ingredients
in foods, thereby producing functional foods, has been improved with nanoemulsion …
in foods, thereby producing functional foods, has been improved with nanoemulsion …
[PDF][PDF] Soy Protein Isolate as Emulsifier of Nanoemulsified Beverages: Rheological and Physical Evaluation. Foods 2023, 12, 507
D Castro-Criado, M Jiménez-Rosado, V Perez-Puyana… - 2023 - researchgate.net
The production of biologically active molecules or the addition of new bioactive ingredients
in foods, thereby producing functional foods, has been improved with nanoemulsion …
in foods, thereby producing functional foods, has been improved with nanoemulsion …
Soy protein isolate as emulsifier of nanoemulsified beverages: rheological and physical evaluation.
D Castro-Criado, M Jiménez-Rosado, V Perez-Puyana… - 2023 - cabidigitallibrary.org
The production of biologically active molecules or the addition of new bioactive ingredients
in foods, thereby producing functional foods, has been improved with nanoemulsion …
in foods, thereby producing functional foods, has been improved with nanoemulsion …
Soy Protein Isolate as Emulsifier of Nanoemulsified Beverages: Rheological and Physical Evaluation
D Castro-Criado, M Jiménez-Rosado… - Foods (Basel …, 2023 - europepmc.org
The production of biologically active molecules or the addition of new bioactive ingredients
in foods, thereby producing functional foods, has been improved with nanoemulsion …
in foods, thereby producing functional foods, has been improved with nanoemulsion …