Influence of Soybean Protein Isolates-Phosphatidycholine Interaction on the Stability of Oil-in-Water Emulsions

JAOCS, Journal of the American Oil Chemists' Society

Volumn 80, Issue 11, 2003, Pages 1093-1100

  Scuriatti, M P ^a   Tomas M C ^a   Wagner, J R ^a  

^a UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

Author keywords

Oil in water (O W) emulsion stability; Phosphatidylcholine; Protein phospholipid interaction; Soybean isolates; Vertical scan analyzer

Indexed keywords

ADDITION REACTIONS; COALESCENCE; EMULSIONS; FLOCCULATION; IONIC STRENGTH; PARTICLE SIZE ANALYSIS; PHOSPHOLIPIDS; PROTEINS; SODIUM CHLORIDE;

VERTICAL SCAN ANALYZERS;

VEGETABLE OILS;

GLYCINE MAX;

EID: 0344014275     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-003-0825-7     Document Type: Article

References (11)

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