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Volumn 7, Issue 51, 2017, Pages 31875-31885

Characteristics of soy protein isolate/gum Arabic-stabilized oil-in-water emulsions: Influence of different preparation routes and pH

(5) Kong, Xiangzhen a Jia, Cong a Zhang, Caimeng a Hua, Yufei a Chen, Yeming a

a JIANGNAN UNIVERSITY (China)

Author keywords

[No Author keywords available]

Indexed keywords

EMULSIONS; PROTEINS;

DROPLET SIZES; EMULSIFYING STABILITIES; FLOCCULATION RATE; GUM ARABIC; OIL-IN-WATER EMULSIONS; PH ADJUSTMENT; SOY PROTEIN ISOLATES;

EMULSIFICATION;

EID: 85021700325 PISSN: None EISSN: 20462069 Source Type: Journal
DOI: 10.1039/c7ra01472d Document Type: Article

Times cited : (37)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.