Subcritical Water Induced Complexation of Soy Protein and Rutin: Improved Interfacial Properties and Emulsion Stability

Journal of food science

Volumn 81, Issue 9, 2016, Pages C2149-C2157

  Chen, Xiao Wei ^a   Wang, Jin Mei ^a   Yang, Xiao Quan ^a   Qi, Jun Ru ^a   Hou, Jun Jie ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

emulsifying properties; interfacial adsorption; rutin; soy protein; subcritical water

Indexed keywords

ANTIOXIDANT; EMULSION; POLYPHENOL; RUTOSIDE; SOYBEAN PROTEIN; WATER;

ADSORPTION; CHEMICAL PHENOMENA; CHEMISTRY; EMULSION; FOOD ANALYSIS; FOOD HANDLING; SOLUBILITY;

ADSORPTION; ANTIOXIDANTS; CHEMICAL PHENOMENA; EMULSIONS; FOOD ANALYSIS; FOOD HANDLING; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; POLYPHENOLS; RUTIN; SOLUBILITY; SOYBEAN PROTEINS; WATER;

EID: 85027957774     PISSN: None     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.13403     Document Type: Article

References (35)