Stabilization of oil-in-water emulsions using mixtures of denatured soy whey proteins and soluble soybean polysaccharides

Food Research International

Volumn 52, Issue 1, 2013, Pages 298-307

  Ray, Moumita ^a   Rousseau, Dérick ^a  

^a RYERSON UNIVERSITY   (Canada)

Author keywords

Electrostatic interaction; Emulsion; Soluble soybean polysaccharides; Soy whey proteins; Steric stabilization

Indexed keywords

DELETERIOUS EFFECTS; LONG TERM STABILITY; LOW CONCENTRATIONS; OIL-IN-WATER (O/W) EMULSION; OIL-IN-WATER EMULSIONS; SOLUBLE SOYBEAN POLYSACCHARIDES; SOY WHEY; STERIC STABILIZATION;

COALESCENCE; COULOMB INTERACTIONS; DROPS; EMULSIFICATION; EMULSIONS; OILSEEDS; PHASE SEPARATION; POLYSACCHARIDES; STABILIZATION;

PROTEINS;

GLYCINE MAX;

EID: 84876337615     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.03.008     Document Type: Article

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