Denaturation of soy proteins in solution and at the oil-water interface: A fluorescence study

Food Hydrocolloids

Volumn 25, Issue 4, 2011, Pages 620-626

  Miriani, M ^a,b   Keerati u rai, M ^b   Corredig, M ^b   Iametti, S ^a   Bonomi, F ^a  

^a UNIVERSITY OF MILAN   (Italy)

^b UNIVERSITY OF GUELPH   (Canada)

Author keywords

Emulsion; Fluorescence spectroscopy; Front face fluorescence; Glycinin; Conglycinin

Indexed keywords

GLYCINE MAX;

EID: 79851478055     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.07.020     Document Type: Article

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