Interactionns between whey protein isolate and soy protein fractions at oil-water interfaces: Effects of heat and concentration of protein in the aqueous phase

Journal of Food Science

Volumn 71, Issue 8, 2006, Pages

  Manion, B ^a   Corredig, M ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

conglycinin; Emulsion; Glycinin; Whey protein isolate

Indexed keywords

GLYCINE MAX;

EID: 33749986208     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2006.00160.x     Document Type: Article

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