Influence of heating on oil-in-water emulsions prepared with soybean soluble polysaccharide

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 2, 2007, Pages 502-509

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

^a UNIVERSITY OF GUELPH   (Canada)

^b FUJI OIL CO LTD   (Japan)

Author keywords

Emulsion; Heat; Soybean soluble polysaccharide; Stability

Indexed keywords

GLYCINE MAX;

CALCIUM CHLORIDE; POLYSACCHARIDE; SOYBEAN OIL;

ARTICLE; CHEMISTRY; DRUG STABILITY; EMULSION; HEAT; PARTICLE SIZE; PHYSICAL CHEMISTRY; SOYBEAN;

CALCIUM CHLORIDE; CHEMISTRY, PHYSICAL; DRUG STABILITY; EMULSIONS; HEAT; PARTICLE SIZE; POLYSACCHARIDES; SOYBEAN OIL; SOYBEANS;

EID: 34047223254     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf062634g     Document Type: Article

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