Coalescence of o/w emulsions stabilized by whey and isolate soybean proteins. Influence of thermal denaturation, salt addition and competitive interfacial adsorption

Food Research International

Volumn 35, Issue 6, 2002, Pages 547-557

  Mitidieri, Flavio E ^a   Wagner, Jorge R ^a  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

Author keywords

Coalescence; Emulsion; Soy proteins; Stability

Indexed keywords

GLYCINE MAX;

EID: 0036392231     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(01)00155-7     Document Type: Article

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