Characterization of oil-in-water emulsions prepared with commercial soy protein concentrate

Journal of Food Science

Volumn 67, Issue 8, 2002, Pages 2837-2842

  Roesch, R R ^a   Corredig, M ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

Emulsions; Microstructure; Soy protein concentrate

Indexed keywords

GLYCINE MAX;

EID: 0036812259     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb08825.x     Document Type: Article

References (16)

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