Emulsifying properties of vicilins: Dependence on the protein type and concentration

Food Hydrocolloids

Volumn 36, Issue , 2014, Pages 278-286

  Shen, Lan ^a   Tang, Chuan He ^a,b  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b South China University of Technology   (China)

Author keywords

Emulsifying property; Emulsion stability; Interfacial property; Phaseolus legume; Vicilin

Indexed keywords

EMULSIFICATION; OSTWALD RIPENING; PROTEINS; STABILITY;

EMULSIFYING PROPERTY; EMULSION STABILITY; INTERFACIAL PROPERTY; KIDNEY BEANS; MUNGBEANS; PHASEOLUS; PHASEOLUS LEGUME; PROTEIN CONCENTRATIONS; RED BEANS; VICILIN;

FLOCCULATION;

VIGNA RADIATA VAR. RADIATA;

EID: 84887237946     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.10.008     Document Type: Article

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