Title of article
The role of glycinin in the formation of gel-like soy protein-stabilized emulsions
Author/Authors
Li-Jun Luo، نويسنده , , Fu Liu، نويسنده , , Chuan Yi Tang، نويسنده ,
Issue Information
ماهنامه با شماره پیاپی سال 2013
Pages
9
From page
97
To page
105
Abstract
Whey protein;
Glycation;
Saccharide structure;
Heat stability;
Nanostructure;
Steric interactions
Keywords
Microfluidization , Emulsion gel , Soy glycinin , Bridging flocculation , Soy protein-stabilized emulsions
Journal title
Food Hydrocolloids
Serial Year
2013
Journal title
Food Hydrocolloids
Record number
978705
Link To Document