Study of the Role of the Carbohydrate and Protein Moieties of Soy Soluble Polysaccharides in Their Emulsifying Properties-Reference-Cited by-同舟云学术

Study of the Role of the Carbohydrate and Protein Moieties of Soy Soluble Polysaccharides in Their Emulsifying Properties

Published:2004-07-24 Issue:17 Volume:52 Page:5506-5512
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Nakamura Akihiro¹,Yoshida Ryuji¹,Maeda Hirokazu¹,Furuta Hitoshi¹,Corredig Milena¹

Affiliation:

1. Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1; Food Science Research Institute, Tsukuba Research and Development Center, Fuji Oil Company, Ltd., 4-3 Kinunodai, Yawara-mura, Tsukuba-gun, Ibaraki 300-2497, Japan; and Specialty and Functional Food Ingredients Development Section, Fuji Oil Company, Ltd., 1 Sumiyoshi-cyo, Izumisano, Osaka 598-0061, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf049728f

Reference31 articles.

1. Emulsification and Microencapsulation Properties of Gum Arabic

2. Factors affecting the emulsifying and rheological properties of gum acacia in beverage emulsions

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