Foaming, emulsification and gelation properties of the molecular fractions of a soy isolate

Gums and Stabilisers for the Food Industry 13

Volumn , Issue , 2006, Pages 342-349

  Tay, Sok Li ^a   Perera, Conrad O ^a   Barlow, Philip J ^a   Kasapis, Stefan ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

[No Author keywords available]

Indexed keywords

GELATION; GELS; OILS AND FATS; PROTEINS; SCANNING ELECTRON MICROSCOPY; WATER HARDNESS;

BUFFERING CAPACITIES; EMULSIFICATION PROPERTIES; GELATION PROPERTIES; OIL/WATER INTERFACES; PHYSICOCHEMICAL PROPERTY; SURFACE HYDROPHOBICITY; TEXTURE PROFILE ANALYSIS; WATER HOLDING CAPACITY;

EMULSIFICATION;

EID: 84900295664     PISSN: None     EISSN: None     Source Type: Conference Proceeding    
DOI: None     Document Type: Conference Paper

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