Comparative study of emulsifying properties in acidic condition of soluble polysaccharides fractions obtained from soy hull and defatted soy flour

Emulsion stabilisation using polysaccharide–protein complexes

(2013) M. Evans et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Pectins from waste of prickly pear fruits (Opuntia albicarpa Scheinvar ‘Reyna’): Chemical and rheological properties

(2013) Ana Laura Lira-Ortiz et al.   FOOD HYDROCOLLOIDS

Characterization and functional properties of soybean high-molecular-mass polysaccharide complex

(2012) Akihiro Nakamura et al.   FOOD HYDROCOLLOIDS

Emulsifying Properties of Different Modified Sunflower Lecithins

(2011) D. M. Cabezas et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Compositional Changes in Cell Wall Polysaccharides from Japanese Plum (Prunus salicina Lindl.) during Growth and On-Tree Ripening

(2010) Nora M. A. Ponce et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

RHEOLOGY OF DOUBLE (W/O/W) EMULSIONS PREPARED WITH SOYBEAN MILK AND FORTIFIED WITH CALCIUM

(2010) ANDRÉS L. MÁRQUEZ et al.   JOURNAL OF TEXTURE STUDIES

A comparative assessment of total phenolic content, ferric reducing-anti-oxidative power, free radical-scavenging activity, vitamin C and isoflavones content in soybean with varying seed coat colour

(2009) Vineet Kumar et al.   FOOD RESEARCH INTERNATIONAL

Characteristics of submicron emulsions prepared by ultra-high pressure homogenisation: Effect of chilled or frozen storage

(2008) M. Cortés-Muñoz et al.   FOOD HYDROCOLLOIDS

In vitro evaluation of antifungal activity of soybean (Glycine max) seed coat proteins

(2008) P.O. Santos et al.   JOURNAL OF STORED PRODUCTS RESEARCH

Comparison of sugar beet pectin, soybean soluble polysaccharide, and gum arabic as food emulsifiers. 1. Effect of concentration, pH, and salts on the emulsifying properties

(2007) Makoto Nakauma et al.   FOOD HYDROCOLLOIDS