Emulsifying properties of soy whey protein isolate–fenugreek gum conjugates in oil-in-water emulsion model system
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference32 articles.
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3. Improvement of heat stability and emulsifying activity of ovalbumin by conjugation with glucuronic acid through the Maillard reaction;Aoki;Food Research International,1999
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5. Extraction, purification and physicochemical characterization of fenugreek gum;Brummer;Food Hydrocolloids,2003
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