Emulsifying properties of soy proteins: A critical review with emphasis on the role of conformational flexibility

Critical Reviews in Food Science and Nutrition

Volumn 57, Issue 12, 2017, Pages 2636-2679

  Tang, Chuan He ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

glycinin; interfacial adsorption; Pickering stabilizers; Soy protein isolate (SPI); structure function relationship; conglycinin

Indexed keywords

PROTEINS;

CONGLYCININ; FUNCTION RELATIONSHIPS; GLYCININ; INTERFACIAL ADSORPTION; SOY PROTEIN ISOLATES;

EMULSIFICATION;

EMULSIFYING AGENT; SOYBEAN PROTEIN;

CHEMICAL PHENOMENA; CHEMISTRY; CONFORMATION; EMULSION; HUMAN;

EMULSIFYING AGENTS; EMULSIONS; HUMANS; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; MOLECULAR CONFORMATION; SOYBEAN PROTEINS;

EID: 85012201434     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2015.1067594     Document Type: Review

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