Oil-water interfacial behavior of soy β-conglycinin–soyasaponin mixtures and their effect on emulsion stability

Published 2019 View Full Article

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Title
Oil-water interfacial behavior of soy β-conglycinin–soyasaponin mixtures and their effect on emulsion stability
Authors
Keywords
Soyasaponin, Soy β-conglycinin, Oil-water interfacial behavior, Dilatational rheology, Emulsion stability, Mixed emulsifiers
Journal
FOOD HYDROCOLLOIDS
Volume 101, Issue -, Pages 105531
Publisher
Elsevier BV
Online
2019-11-19
DOI
10.1016/j.foodhyd.2019.105531

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