Emulsifying properties of soy protein isolates obtained by microfiltration

Art�culos similares

Effect of Preparation Parameters on Microparticles with High Loading Capacity and Adsorption Property Adsorbed on Functional Paper

Acceso

Zuobing Xiao, Shuai Wan, Yunwei Niu and Xingran Kou

Microparticles encapsulated with orange essential oil were prepared by improved emulsifying solvent volatilization technology, and modified with chitosan to improve their loading and adhesion properties on paper. Characterization was performed by Zetasiz... ver m�s

Revista: Coatings

Emulsifying Properties of Chemically Deamidated Corn (Zea Mays) Gluten Meal

Acceso

I. Flores, V. Cabra, M.C. Quirasco, A. Farres, and A. Galvez P�g. 241 - 250

Revista: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL - LANCASTER

Foaming and Emulsifying Properties of Porcine Red Cell Protein Concentrate

Acceso

P. Salvador, E. Saguer, D. Par�s, C. Carretero, and M. Toldr� P�g. 289 - 296

Revista: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL - LANCASTER

Emulsifying properties of gelatin conjugated to pectin under alkaline conditions

Acceso

Nickolaos G Diftis, Themis A Pirzas, Vassilios D Kiosseoglou P�g. 804 - 808