Physicochemical properties of soy protein isolates-acacia gum conjugates

Czech Journal of Food Sciences

Volumn 29, Issue 2, 2011, Pages 129-136

  Mu, Lixia ^a   Zhao, Haifeng ^a   Zhao, Mouming ^a   Cui, Chun ^a   Liu, Liya ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Acacia gum (GA); Emulsifying properties; Graft reaction; Solubility; Soy protein isolates

Indexed keywords

EMULSIFICATION; GRAFTING (CHEMICAL); OSTWALD RIPENING; PROTEINS; SOLUBILITY;

ACACIA GUM; ACTIVITY INDEX; DROPLET SIZES; EMULSIFYING PROPERTY; EMULSIFYING STABILITIES; GRAFT REACTIONS; HEATING METHOD; SOY PROTEIN ISOLATES;

PHYSICOCHEMICAL PROPERTIES;

ACACIA; ACACIA SENEGAL; GLYCINE MAX;

EID: 79953079460     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/339/2009-cjfs     Document Type: Article

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