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Characterization of oil-in-water emulsions stabilized by tyrosinase-crosslinked soy glycinin

Article ID Journal Published Year Pages File Type
604677 Food Hydrocolloids 2015 8 Pages PDF
Keywords
SPBcrosslinkingsodium phosphate bufferTyrosinaseEmulsion stabilitySoy proteinGlycinin
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Characterization of oil-in-water emulsions stabilized by tyrosinase-crosslinked soy glycinin
Authors
Sivan Isaschar-Ovdat, Moshe Rosenberg, Uri Lesmes, Ayelet Fishman,
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Journal
Food Hydrocolloids
Journal: Food Hydrocolloids
Related Categories
SPB
crosslinking
sodium phosphate buffer
Tyrosinase
Emulsion stability
Soy protein
Glycinin
Bioengineering
Catalysis
Chemical Engineering (General)
Chemical Health and Safety
Colloid and Surface Chemistry
Filtration and Separation
Fluid Flow and Transfer Processes
Process Chemistry and Technology
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