Stable oil-in-water emulsions prepared from soy protein-dextran conjugates
The solubility of acid soluble soy protein (ASSP) is poor in the pH range of 4-7. ASSP-dextran conjugates were prepared through the Maillard reaction to increase the solubility and/or dispersibility of ASSP. By using the conjugates and ultrasonication emulsification, stable oil-in-water emulsions wi...
| Veröffentlicht in: | Langmuir : the ACS journal of surfaces and colloids. - 1992. - 25(2009), 17 vom: 01. Sept., Seite 9714-20 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
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2009
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| Zugriff auf das übergeordnete Werk: | Langmuir : the ACS journal of surfaces and colloids |
| Schlagworte: | Journal Article Research Support, Non-U.S. Gov't Dextrans Emulsions Oils Polysaccharides Soybean Proteins Water 059QF0KO0R |
| Online verfügbar |
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