Characteristics and oxidative stability of soy protein-stabilized oil-in-water emulsions: Influence of ionic strength and heat pretreatment

Food Hydrocolloids

Volumn 37, Issue , 2014, Pages 149-158

  Shao, Yun ^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; Oxidative stability; Protein stabilized emulsions; Soy protein isolate

Indexed keywords

GLYCINE MAX;

EID: 84888033533     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.10.030     Document Type: Article

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