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Subcritical Water Induced Complexation of Soy Protein and Rutin: Improved Interfacial Properties and Emulsion Stability.
Chen, Xiao-Wei; Wang, Jin-Mei; Yang, Xiao-Quan; Qi, Jun-Ru; Hou, Jun-Jie.
Afiliación
  • Chen XW; Dept. of Food Science and Engineering, Food Protein Research and Development Center, South China Univ. of Technology, Guangzhou, 510640, P. R., China.
  • Wang JM; Dept. of Food Science and Engineering, Food Protein Research and Development Center, South China Univ. of Technology, Guangzhou, 510640, P. R., China. fejmwang@scut.edu.cn.
  • Yang XQ; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China Univ. of Technology, Guangzhou, 510640, P. R., China.
  • Qi JR; Dept. of Food Science and Engineering, Food Protein Research and Development Center, South China Univ. of Technology, Guangzhou, 510640, P. R., China.
  • Hou JJ; Dept. of Food Science and Engineering, Food Protein Research and Development Center, South China Univ. of Technology, Guangzhou, 510640, P. R., China.
J Food Sci ; 81(9): C2149-57, 2016 Sep.
Article en En | MEDLINE | ID: mdl-27467966
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Texto completo: 1 Base de datos: MEDLINE Asunto principal: Rutina / Agua / Proteínas de Soja Idioma: En Revista: J Food Sci Año: 2016 Tipo del documento: Article País de afiliación: China
Texto completo
Imprimir
XML
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Texto completo: 1 Base de datos: MEDLINE Asunto principal: Rutina / Agua / Proteínas de Soja Idioma: En Revista: J Food Sci Año: 2016 Tipo del documento: Article País de afiliación: China