Coacervation of β-conglycinin, glycinin and isoflavones induced by propylene glycol alginate in heated soymilk

Published 2016 View Full Article

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Title
Coacervation of β-conglycinin, glycinin and isoflavones induced by propylene glycol alginate in heated soymilk
Authors
Keywords
Propylene glycol alginate, β-Conglycinin, Glycinin, Soymilk
Journal
FOOD CHEMISTRY
Volume 200, Issue -, Pages 55-61
Publisher
Elsevier BV
Online
2016-01-06
DOI
10.1016/j.foodchem.2016.01.011

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