Physicochemical characteristics of soy protein isolate and fenugreek gum dispersed systems

Journal of Food Science and Technology

Volumn 48, Issue 3, 2011, Pages 371-377

  Hefnawy, Hefnawy Taha Mansour ^a   Ramadan, Mohamed Fawzy ^a  

^a Zagazig University   (Egypt)

Author keywords

Emulsifying activity; Emulsion stability; Fenugreek gum; Soy protein isolate

Indexed keywords

BOVINE SERUM ALBUMINS; DISPERSED SYSTEMS; EMULSIFYING ACTIVITY; EMULSIFYING PROPERTY; EMULSIFYING STABILITIES; EMULSION STABILITY; FENUGREEK GUM; HIGH TEMPERATURE; PHYSICOCHEMICAL CHARACTERISTICS; SOY PROTEIN ISOLATES;

BODY FLUIDS; DISPERSIONS; PROTEINS; SODIUM CHLORIDE; SOLUBILITY;

EMULSIFICATION;

BOVINAE; GLYCINE MAX; TRIGONELLA FOENUM-GRAECUM;

EID: 79959948781     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-010-0203-1     Document Type: Article

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