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
2. Effect of succinylation on the physicochemical properties of soy protein hydrolysate
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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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