Characterization of oil-in-water emulsions stabilized by tyrosinase-crosslinked soy glycinin

Food Hydrocolloids

Volumn 43, Issue , 2015, Pages 493-500

  Isaschar Ovdat, Sivan ^a   Rosenberg, Moshe ^b   Lesmes, Uri ^a   Fishman, Ayelet ^a  

^a TECHNION ISRAEL INSTITUTE OF TECHNOLOGY   (Israel)

^b UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

AP ; Crosslinking; Emulsion stability; Glycinin; Soy protein; SPB; TyrBm; Tyrosinase

Indexed keywords

BACTERIOLOGY; EMULSIFICATION; EMULSIONS; FLUORESCENCE MICROSCOPY; HOMOGENIZATION METHOD; PARTICLE SIZE; STABILITY; VISCOSITY;

AP%; BACILLUS MEGATERIUM; CROSSLINKED; EMULSION STABILITY; GLYCININ; PHENOLICS; SOY PROTEIN; SPB; TYROSINASE; TYROSINASE FROM BACILLUS MEGATERIUM;

CROSSLINKING;

EID: 84908461537     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.07.007     Document Type: Article

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