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Volumn 62, Issue 7, 2014, Pages 1634-1642

Emulsifying properties and oil/water (O/W) interface adsorption behavior of heated soy proteins: Effects of heating concentration, homogenizer rotating speed, and salt addition level

Author keywords

adsorption; aggregates; emulsions; oil water interface; soybean proteins

Indexed keywords

ADSORPTION; AGGLOMERATION; AGGREGATES; DROPS; EMULSIFICATION; EMULSIONS; IONIC LIQUIDS; IONIC STRENGTH; OIL SHALE; PHASE INTERFACES; ROTATING MACHINERY; SOYBEAN OIL;

EID: 84894472336     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf404464z     Document Type: Article
Times cited : (86)

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