Effect of oxidation on the emulsifying properties of soy protein isolate

Food Research International

Volumn 52, Issue 1, 2013, Pages 26-32

  Chen, Nannan ^a   Zhao, Mouming ^a   Sun, Weizheng ^a   Ren, Jiaoyan ^a   Cui, Chun ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

AAPH; Emulsifying properties; Protein oxidation; Soy protein isolate; Structural properties

Indexed keywords

AAPH; DROPLET AGGREGATION; EMULSIFYING PROPERTY; FREE SULFHYDRYL GROUPS; INSOLUBLE AGGREGATES; MICROSTRUCTURE MEASUREMENTS; PROTEIN OXIDATION; SOY PROTEIN ISOLATES;

AGGREGATES; DROPS; EMULSIFICATION; FLEXIBLE STRUCTURES; PROTEINS; STRUCTURAL PROPERTIES;

OXIDATION;

GLYCINE MAX;

EID: 84875627100     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.02.028     Document Type: Article

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