Dynamic high‐pressure microfluidization enhanced the emulsifying properties of wheat gliadin by rutin.

Li, Chunyi; Wang, Qiming; Zhang, Chi; Lei, Lin; Lei, Xiaojuan; Zhang, Yuhao; Li, Lin; Wang, Qiang; Ming, Jian

Journal of Food Processing & Preservation, 2022, Vol 46, Issue 3, p1

0145-8892

Academic Journal

10.1111/jfpp.16304