The interaction of modified 7S soy protein with mono- and di-glycerides at the oil-water interface and its effect on the stability of concentrated corn oil-in-water emulsions-Reference-Cited by-同舟云学术

The interaction of modified 7S soy protein with mono- and di-glycerides at the oil-water interface and its effect on the stability of concentrated corn oil-in-water emulsions

Published:1988-10 Issue:10 Volume:266 Page:930-936
ISSN:0303-402X
Container-title:Colloid & Polymer Science
language:en
Short-container-title:Colloid & Polymer Sci

Author:

Reeve M. J.,Sherman P.

Publisher

Springer Science and Business Media LLC

Subject

Materials Chemistry,Colloid and Surface Chemistry,Polymers and Plastics,Physical and Theoretical Chemistry

Link

http://link.springer.com/content/pdf/10.1007/BF01410849.pdf

Reference25 articles.

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2. Swift CE, Lockett C, Fryer A (1961) Food Technol 15:468

3. Aoki H, Taneyama O, Inami M (1980) J Food Sci 45:534

4. Kato A, Fujishige T, Matsudomi N, Konayashi K (1985) J Food Sci 50:1985

5. Gurov AN, Mukhin MA, Larichev NA, Lozinskaya NV, Tolstoguzov VB (1983) Colloids Surfaces 6:35

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