Soy glycinin as food-grade Pickering stabilizers: Part. I. Structural characteristics, emulsifying properties and adsorption/arrangement at interface

Food Hydrocolloids

Volumn 60, Issue , 2016, Pages 606-619

  Liu, Fu ^a   Tang, Chuan He ^a,b  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b South China University of Technology   (China)

Author keywords

Emulsifying property; Interfacial property; Nanoparticle; Pickering stabilizers; Soy glycinin

Indexed keywords

COVALENT BONDS; EMULSIFICATION; EMULSIONS; HYDROPHOBICITY; OILS AND FATS; PARTICLE SIZE; SULFUR COMPOUNDS;

EMULSIFYING PROPERTY; FOOD GRADE; GLYCININ; INTERFACIAL PROPERTY; OIL-IN-WATER; PERFORMANCE; PICKERING STABILIZER; SOY GLYCININ; STABILISER; WATER EMULSION;

NANOPARTICLES;

EID: 84929191400     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.04.025     Document Type: Article

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