✦ LIBER ✦

Heat-induced changes in oil-in-water emulsions stabilized with soy protein isolate

✍ Scribed by Maneephan Keerati-u-rai; Milena Corredig

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Lipid Oxidation in Corn Oil-in-Water Emu

✍ Hu, Min; McClements, D. Julian; Decker, Eric A. 📂 Article 📅 2003 🏛 American Chemical Society 🌐 English ⚖ 198 KB

Adsorption of Soy Protein Isolate in Oil

✍ Maneephan Keerati-u-rai; Zebin Wang; Milena Corredig 📂 Article 📅 2011 🏛 Springer-Verlag 🌐 English ⚖ 508 KB

Heat Gelation of Oil-in-Water Emulsions

✍ ROLF JOST; ROBERT BAECHLER; GÉRARD MASSON 📂 Article 📅 1986 🏛 Institute of Food Technologists 🌐 English ⚖ 504 KB

Antioxidant Activity and Emulsion-Stabil

✍ Huang, Ping-Hsiu; Lu, Hao-Te; Wang, Yuh-Tai; Wu, Ming-Chang 📂 Article 📅 2011 🏛 American Chemical Society 🌐 English ⚖ 772 KB

Flocculation of protein-stabilized oil-i

✍ Eric Dickinson 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 329 KB

Stability against heat-induced aggregati

✍ N. Diftis; V. Kiosseoglou 📂 Article 📅 2006 🏛 Elsevier Science 🌐 English ⚖ 229 KB