Effect of Soy Soluble Polysaccharide on the Stability of Soy-Stabilised Emulsions During In Vitro Protein Digestion

By Fafaungwithayakul Natdanai  

Food Biophysics, Vol. 6, Iss. 3, 2011-09 ,pp. : 407-415

Springer Publishing Company

Access to resources Recommend Favorite

Texture and microstructure of emulsions prepared with soy protein concentrate by high-pressure homogenization

By Roesch R.R.   Corredig M.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 36, Iss. 1, 2003-02 ,pp. : 113-124

Elsevier

Access to resources Recommend Favorite

Stability of Myofibrillar Protein-Based Biopackagings During Storage

By Cuq B.   Gontard N.   Cuq J.L.   Guilbert S.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 29, Iss. 4, 1996-04 ,pp. : 344-348

Academic Press

Access to resources Recommend Favorite

Stability and rheological implications of electrostatic milk protein-polysaccharide interactions

By Dickinson E.  

Trends in Food Science and Technology, Vol. 9, Iss. 10, 1998-10 ,pp. : 347-354

Elsevier

Access to resources Recommend Favorite

Studies on the Stability of Fermented Milk Beverage by the Addition of Whey Protein Concentrate

By  

Journal Of Food Process Engineering (Electronic), Vol. 39, Iss. 5, 2016-10 ,pp. : 453-461

John Wiley & Sons Inc

Access to resources Recommend Favorite