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
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
Journal title :
Food Hydrocolloids
