Emulsifying properties of soybean soluble polysaccharide

Food Hydrocolloids

Volumn 18, Issue 5, 2004, Pages 795-803

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

^a UNIVERSITY OF GUELPH   (Canada)

^b FUJI OIL CO LTD   (Japan)

Author keywords

Emulsion; Soybean; Water soluble polysaccharide

Indexed keywords

DROPS; EMULSIONS; SODIUM CHLORIDE; SOYBEAN OIL;

ADSORBED LAYERS; EMULSIFYING PROPERTY; EXTRACTION CONDITIONS; GALACTURONIC ACIDS; HEMICELLULASES; OIL DROPLETS; OIL-WATER INTERFACE; SOYBEAN; SOYBEAN PROTEINS; WATER-SOLUBLE POLYSACCHARIDES;

EMULSIFICATION;

CALCIUM CHLORIDE; CELLULASE; GALACTURONIC ACID; POLYGALACTURONASE; POLYSACCHARIDE; SODIUM CHLORIDE; WATER OIL CREAM;

ADSORPTION; ARTICLE; EMULSION; ENZYME DEGRADATION; EXTRACTION; PH MEASUREMENT; SOYBEAN; TEMPERATURE DEPENDENCE; THICKNESS;

GLYCINE MAX;

EID: 3042547290     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2003.12.005     Document Type: Article

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