Emulsifying properties of soy proteins: A critical review with emphasis on the role of conformational flexibility
Author:
Affiliation:
1. Department of Food Science and Technology, South China University of Technology, Guangzhou, China
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2015.1067594
Reference198 articles.
1. Functional Properties of Glycated Soy 11S Glycinin
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3. Enzymatic hydrolysis of soy protein isolate and effect of succinylation on the functional properties of resulting protein hydrolysates
4. Investigation of emulsifying properties and emulsion stability of plant and milk proteins using interfacial tension and interfacial elasticity
5. EMULSIFYING PROPERTIES OF SOY PROTEIN: CHARACTERISTICS OF 7s AND IIS PROTEINS
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