New Food Science and Technology Study Findings Recently Were Reported by Researchers at Bohai University (Physicochemical Attributes and Stabilization Mechanism of Emulsions Stabilized By Microfluidized Soybean By-products)

Media coverage

• Title	New Food Science and Technology Study Findings Recently Were Reported by Researchers at Bohai University (Physicochemical Attributes and Stabilization Mechanism of Emulsions Stabilized By Microfluidized Soybean By-products)
  Media name/outlet	Food Daily News
  Country/Territory	United States
  Date	13/02/26
  Persons	Peng Wang