Soy Protein-Gum Karaya Conjugate: Emulsifying Activity and Rheological Behavior in Aqueous System and Oil in Water Emulsion

JAOCS, Journal of the American Oil Chemists' Society

Volumn 93, Issue 1, 2016, Pages 1-10

  Shekarforoush, Elhamalsadat ^a   Mirhosseini, Hamed ^a   Sarker, Md Zaidul Islam ^b   Kostadinović, Sanja ^c   Ghazali, Hasanah Mohd ^a   Muhamad, Kharidah ^a   Samaram, Shadi ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b INTERNATIONAL ISLAMIC UNIVERSITY MALAYSIA   (Malaysia)

^c Goce Delcev University in Stip   (Macedonia)

Author keywords

Conjugation process; Gum karaya; Maillard reaction; Scanning electron microscopy (SEM); SDS PAGE electropherogram; Soy protein isolate

Indexed keywords

CONJUGATED POLYMERS; DROPS; EMULSIFICATION; EMULSIONS; HUMIDITY CONTROL; PROTEINS; RHEOLOGY;

CONJUGATION PROCESS; ELECTROPHEROGRAMS; EMULSIFYING ACTIVITY; GUM KARAYA; MAILLARD REACTION; OIL-IN-WATER; SCANNING ELECTRON MICROSCOPY; SDS-PAGE; SDS-PAGE ELECTROPHEROGRAM; SOY PROTEIN ISOLATES;

SCANNING ELECTRON MICROSCOPY;

EID: 84953230177     PISSN: 0003021X     EISSN: 15589331     Source Type: Journal    
DOI: 10.1007/s11746-015-2751-z     Document Type: Article

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