Stabilization of foam and emulsion by subcritical water-treated soy protein: Effect of aggregation state

Published 2018 View Full Article

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Title
Stabilization of foam and emulsion by subcritical water-treated soy protein: Effect of aggregation state
Authors
Keywords
Soy protein, Subcritical water treatment, Protein aggregation, Interfacial properties, Foaming properties, Emulsifying properties
Journal
FOOD HYDROCOLLOIDS
Volume 87, Issue -, Pages 619-628
Publisher
Elsevier BV
Online
2018-08-28
DOI
10.1016/j.foodhyd.2018.08.047

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