Soy glycinin-soyasaponin mixtures at oil–water interface: Interfacial behavior and O/W emulsion stability

Published 2020 View Full Article

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Title
Soy glycinin-soyasaponin mixtures at oil–water interface: Interfacial behavior and O/W emulsion stability
Authors
Keywords
Soyasaponin, Soy glycinin, Interfacial behavior, Dilatational rheology, Emulsion stability, Mixed emulsifiers
Journal
FOOD CHEMISTRY
Volume 327, Issue -, Pages 127062
Publisher
Elsevier BV
Online
2020-05-18
DOI
10.1016/j.foodchem.2020.127062

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