Controlled formation and stabilization of nanosized colloidal suspensions by combination of soy protein and biosurfactant stevioside as stabilizers

Controlled formation and stabilization of nanosized colloidal suspensions by combination of soy protein and biosurfactant stevioside as stabilizers

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 52, January 2016, Pages 317-328

Zhi-Li Wan, Li-Ying Wang, Xiao-Quan Yang, Jin-Mei Wang, Li-Juan Wang,