Emulsifying properties of soybean soluble polysaccharide
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference29 articles.
1. Emulsion stabilisation of depolymerized pectin;Akhtar;Food Hydrocolloids,2002
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3. Effect of soluble soybean polysaccharide on dispersion stability of acidified milk protein;Asai,1994
4. Factors affecting the emulsifying and rheological properties of gum acacia in beverage emulsions;Buffo;Food Hydrocolloids,2001
5. Comparison of gum arabic, modified starch, and whey protein isolate as emulsifiers: Influence of pH, CaCl2 and temperature;Chanamai;Journal of Food Science,2002
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