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• W2969910561 startingPage "105328" @default.
• W2969910561 abstract "• Competitive adsorption controls the degree of lipolysis. • The interfacial rheology was a valuable tool to analyze the competitive adsorption. • HPMC dominated the interface, controlling the emulsions size and lipolysis degree." @default.
• W2969910561 created "2019-08-29" @default.
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• W2969910561 date "2020-02-01" @default.
• W2969910561 modified "2023-09-25" @default.
• W2969910561 title "Lipolysis of soy protein and HPMC mixed emulsion as modulated by interfacial competence of emulsifiers" @default.
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• W2969910561 doi "https://doi.org/10.1016/j.foodhyd.2019.105328" @default.
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