Effect of Soy Soluble Polysaccharide on the Stability of Soy-Stabilised Emulsions During In Vitro Protein Digestion

Food Biophysics

Volumn 6, Issue 3, 2011, Pages 407-415

  Fafaungwithayakul, Natdanai ^a   Hongsprabhas, Pranithi ^b   Hongsprabhas, Parichat ^a  

^a KASETSART UNIVERSITY   (Thailand)

^b KHON KAEN UNIVERSITY   (Thailand)

Author keywords

Digestion; Emulsion; Okara; Polysaccharide; Protein; Soy

Indexed keywords

CARBOHYDRATE FRACTIONS; DIFFERENT DISTRIBUTIONS; EMULSION STABILITY; IN-VITRO; LARGE SIZES; LIQUID EMULSIONS; O/W EMULSIONS; OIL WATER INTERFACES; OIL-IN-WATER (O/W) EMULSION; OKARA; PECTINASES; PHYSICOCHEMICAL PROPERTY; PROTEIN DIGESTION; RICE BRAN OIL; SELF-ASSOCIATIONS; SOY; SOY MILK; SOY PROTEIN; TRYPTIC DIGESTION;

ANOXIC SEDIMENTS; ASSOCIATION REACTIONS; BODY FLUIDS; CARBOHYDRATES; CURRICULA; EMULSIFICATION; EMULSIONS; HEATING; HYDROLYSIS; PHASE INTERFACES; SEDIMENTOLOGY;

PROTEINS;

GLYCINE MAX;

EID: 79960590228     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-011-9216-1     Document Type: Article

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