Interaction of soy protein isolate and meat protein in a model emulsion system. Effect of emulsification order and characteristics of soy isolate used

Food Science and Technology International

Volumn 11, Issue 2, 2005, Pages 79-88

  Santiago, L G ^a   Carrara, C ^a   Gonzalez R J ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

Coalescence; Emulsion; Interaction; Meat; Proteins; Soy

Indexed keywords

ADSORPTION; COALESCENCE; EMULSIFICATION; FLUORESCENCE; HYDROPHOBICITY; MATHEMATICAL MODELS; MEATS; SPECTROPHOTOMETERS; THIN FILMS;

INTERACTION; PROTEIN EMULSION; SOY ISOLATE; SOY PROTEINS;

PROTEINS;

GLYCINE MAX;

EID: 20544440565     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/1082013205052515     Document Type: Article

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