@article{paperid:1073302,
author = {Mozafarpour, Rassoul and Koocheki, Arash and الناز میلانی and Varidi, Mehdi},
title = {Extruded soy protein as a novel emulsifier: Structure, interfacial activity and emulsifying property},
journal = {Food Hydrocolloids},
year = {2019},
volume = {93},
number = {1},
month = {August},
issn = {0268-005X},
pages = {361--373},
			numpages = {12},
keywords = {Extrusion cooking; Soy protein concentrate; Emulsifying properties; Aggregation; Surface activity; Secondary structure},
}