Food proteins: A review on their emulsifying properties using a structure-function approach

Food Chemistry

Volumn 141, Issue 2, 2013, Pages 975-984

  Lam, Ricky S H ^a   Nickerson, Michael T ^a  

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

Emulsion stability; Food proteins; Interfacial properties; Oil in water; Polysaccharides

Indexed keywords

EMULSIFICATION; EMULSIONS; PHASE INTERFACES; POLYSACCHARIDES; PROTEINS; STABILITY;

EMULSIFYING PROPERTY; EMULSION STABILITY; FOOD PROTEINS; INTERFACIAL PROPERTY; OIL WATER INTERFACES; OIL-IN-WATER; SOLVENT CONDITIONS; STRUCTURE FUNCTIONS;

OILS AND FATS;

OIL; POLYSACCHARIDE; PROTEIN; WATER;

BINDING AFFINITY; CHEMICAL PARAMETERS; EMULSION; MOLECULAR DYNAMICS; NONHUMAN; PROTEIN BINDING; PROTEIN FUNCTION; PROTEIN INTAKE; PROTEIN STABILITY; PROTEIN STRUCTURE; REVIEW; STRUCTURE ACTIVITY RELATION;

EID: 84878310546     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.04.038     Document Type: Review

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