The role of glycinin in the formation of gel-like soy protein-stabilized emulsions

Food Hydrocolloids

Volumn 32, Issue 1, 2013, Pages 97-105

  Luo, Li Jun ^a   Liu, Fu ^a   Tang, Chuan He ^a,b  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b South China University of Technology   (China)

Author keywords

Bridging flocculation; Emulsion gel; Microfluidization; Soy glycinin; Soy protein stabilized emulsions

Indexed keywords

DROPS; EMULSIFICATION; EMULSIONS; FLOCCULATION; OILS AND FATS; OSTWALD RIPENING; PROTEINS;

BRIDGING FLOCCULATION; EMULSION GEL; GLYCININ; MICROFLUIDIZATION; RHEOLOGICAL BEHAVIOUR; SOY GLOBULIN; SOY GLYCININ; SOY PROTEIN; SOY PROTEIN-STABILIZED EMULSION; Β-CONGLYCININ;

HYDROPHOBICITY;

GLYCINE MAX;

EID: 84871941838     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.11.031     Document Type: Article

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