Insoluble soybean polysaccharides: Obtaining and evaluation of their O/W emulsifying properties

Author:

Porfiri M.C.,Vaccaro J.,Stortz C.A.,Navarro D.A.,Wagner J.R.,Cabezas D.M.ORCID

Funder

Universidad Nacional de Quilmes

Agencia Nacional de Promoción Científica y Tecnológica

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference40 articles.

1. Emulsion stabilizing properties of depolymerized pectin;Akhtar;Food Hydrocolloids,2002

2. A method for the analysis of sugars in plant cell-wall polysaccharides by gas-liquid chromatography;Albersheim;Carbohydrate Research,1967

3. Polysaccharides of soy-beans. Part I. Galactomannans from the hulls;Aspinall;Journal of the Chemical Society,1964

4. Technology of Production of edible flours and protein products from soybeans;Berk,1992

5. New method for quantitative determination of uronic acids;Blumenkrantz;Analytical Biochemistry,1973

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