Characterization of complexes of soy protein and chitosan heated at low pH

LWT

Volumn 50, Issue 2, 2013, Pages 657-664

  Yuan, Yang ^a   Wan, Zhi Li ^a   Yin, Shou Wei ^a   Yang, Xiao Quan ^a   Qi, Jun Ru ^a   Liu, Guo Qin ^a   Zhang, Ye ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Chitosan; Complexation; Functional properties; In vitro digestibility; Soy protein isolates

Indexed keywords

AFTER-HEAT TREATMENT; COMPLEXATION; ELECTROPHORESIS; ELECTROSTATICS; EMULSIFICATION; FOURIER TRANSFORM INFRARED SPECTROSCOPY; MIXING; PHYSICOCHEMICAL PROPERTIES; PROTEINS; SOLUBILITY; ZETA POTENTIAL;

ELECTROSTATIC REPULSION; EMULSIFYING ACTIVITY INDICES; EMULSIFYING PROPERTY; EMULSION STABILITY; FUNCTIONAL PROPERTIES; IN-VITRO; MIXING RATIOS; SOY PROTEIN ISOLATES;

CHITOSAN;

GLYCINE MAX;

EID: 84867864917     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.07.034     Document Type: Article

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