Effect of sucrose on functional properties of soy globulins: Adsorption and foam characteristics

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 7, 2008, Pages 2512-2521

  Ruíz Henestrosa, Victor Pizones ^a   Sánchez, Cecilio Carrera ^a   Rodríguez Patino, Juan M ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Adsorption; Air water interface; Foams; Food dispersions; Protein; Soy globulins; Sucrose; Surface dilatational rheology; Surface pressure

Indexed keywords

GLOBULIN; SUCROSE; WATER;

ADSORPTION; ARTICLE; CHEMISTRY; OSMOLARITY; PH; PHYSICAL CHEMISTRY; PROTEIN FOLDING; SOLUTION AND SOLUBILITY; SOYBEAN;

ADSORPTION; CHEMISTRY, PHYSICAL; GLOBULINS; HYDROGEN-ION CONCENTRATION; OSMOLAR CONCENTRATION; PROTEIN FOLDING; SOLUTIONS; SOYBEANS; SUCROSE; WATER;

EID: 42449153338     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0731245     Document Type: Article

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