Emulsion-templated liquid oil structuring with soy protein and soy protein: κ-carrageenan complexes

Published 2017 View Full Article

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Title
Emulsion-templated liquid oil structuring with soy protein and soy protein: κ-carrageenan complexes
Authors
Keywords
Oil structuring, Soy protein, Carrageenan, Electrostatic complexation, Emulsion-templated, Oleogelation
Journal
FOOD HYDROCOLLOIDS
Volume 65, Issue -, Pages 107-120
Publisher
Elsevier BV
Online
2016-11-10
DOI
10.1016/j.foodhyd.2016.11.008

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