Soy soluble polysaccharide stabilization at oil-water interfaces

Food Hydrocolloids

Volumn 20, Issue 2-3 SPEC. ISS., 2006, Pages 277-283

  Nakamura, Akihiro ^a,b   Yoshida, Ryuji ^b   Maeda, Hirokazu ^b   Corredig, Milena ^a  

^a UNIVERSITY OF GUELPH   (Canada)

^b FUJI OIL CO LTD   (Japan)

Author keywords

Emulsions; Interfacial adsorption; Soybean soluble polysaccharide

Indexed keywords

DROPS; EMULSIFICATION; MOLECULAR WEIGHT; PHASE INTERFACES; SOYBEAN OIL; STABILIZATION;

ACIDIC CONDITIONS; FOOD APPLICATIONS; FUNCTIONAL INGREDIENT; INTERFACIAL ADSORPTION; OIL-IN-WATER; OIL-WATER INTERFACE; SOY PROTEIN; SOYBEAN SOLUBLE POLYSACCHARIDE; WATER EMULSION; WIDE PH RANGE;

EMULSIONS;

GLYCINE MAX;

EID: 25844479922     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2005.02.018     Document Type: Conference Paper

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