Effects of rutin incorporation on the physical and oxidative stability of soy protein-stabilized emulsions

Food Hydrocolloids

Volumn 41, Issue , 2014, Pages 1-9

  Cui, Zhumei ^a,b   Kong, Xiangzhen ^a   Chen, Yeming ^a   Zhang, Caimeng ^a   Hua, Yufei ^a  

^a JIANGNAN UNIVERSITY   (China)

^b CHANGSHU INSTITUTE OF TECHNOLOGY   (China)

Author keywords

Oil water emulsion; Oxidative stability; Physical stability; Rutin; Soy protein isolate

Indexed keywords

EID: 84897932868     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.03.006     Document Type: Article

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