Emulsifying properties of enzyme-digested soybean soluble polysaccharide

Food Hydrocolloids

Volumn 20, Issue 7, 2006, Pages 1029-1038

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

^a FUJI OIL CO LTD   (Japan)

^b UNIVERSITY OF GUELPH   (Canada)

Author keywords

Emulsifying properties; Enzyme treated polysaccharide; Soybean

Indexed keywords

EMULSIFICATION; EMULSIONS; POLYSACCHARIDES; SOYBEAN OIL;

ARABINANS; EMULSIFYING PROPERTY; ENZYME-TREATED POLYSACCHARIDE; GALACTANS; OIL-IN-WATER; POLYGALACTURONASE; POLYSACCHARIDE CHAIN; SOYBEAN; SOYBEAN PROTEINS; WATER EMULSION;

ENZYMES;

GLYCINE MAX;

EID: 33746263278     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2005.12.002     Document Type: Article

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