Emulsifying properties of soy whey protein isolate-fenugreek gum conjugates in oil-in-water emulsion model system

Food Hydrocolloids

Volumn 30, Issue 2, 2013, Pages 691-697

  Kasran, Madzlan ^a   Cui, Steve W ^b   Goff, H Douglas ^a  

^a UNIVERSITY OF GUELPH   (Canada)

^b GUELPH RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Emulsion stability; Fenugreek gum; Gel electrophoresis; Protein polysaccharide conjugates; Soy whey protein isolate

Indexed keywords

ELECTROPHORESIS; EMULSIFICATION; EMULSIONS; HUMIDITY CONTROL; MOLECULAR WEIGHT;

EMULSIFICATION PROPERTIES; EMULSIFYING PROPERTY; EMULSION STABILITY; FENUGREEK GUM; GEL ELECTROPHORESIS; ISOELECTRIC PH; PROTEIN-POLYSACCHARIDE CONJUGATE; SOY WHEY; SOY WHEY PROTEIN ISOLATE; WHEY PROTEIN ISOLATE;

PROTEINS;

TRIGONELLA FOENUM-GRAECUM;

EID: 84866839937     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.09.002     Document Type: Article

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