Synergistic interfacial properties of soy protein-stevioside mixtures: Relationship to emulsion stability

Food Hydrocolloids

Volumn 39, Issue , 2014, Pages 127-135

  Wan, Zhi Li ^a   Wang, Li Ying ^a   Wang, Jin Mei ^a   Zhou, Qian ^a   Yuan, Yang ^a   Yang, Xiao Quan ^a,b  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b South China University of Technology   (China)

Author keywords

Emulsion stability; Interfacial properties; Soy protein; Stevioside; Synergistic effects

Indexed keywords

EMULSIFICATION; EMULSIONS; OILS AND FATS; PHASE INTERFACES; STABILIZATION;

DILATATIONAL RHEOLOGY; DYNAMIC INTERFACIAL TENSION; EMULSION STABILITY; INTERFACIAL PROPERTY; LONG TERM STABILITY; OIL-WATER INTERFACE; SOY PROTEIN; SOY PROTEIN ISOLATES; STEVIOSIDES; SYNERGISTIC EFFECT;

PROTEINS;

EID: 84893000485     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.01.007     Document Type: Article

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