Development of protein-polysaccharide complex for stabilization of oil-in-water emulsions
Soy whey protein isolate (SWPI) – Fenugreek gum conjugates were developed and their molecular characteristics and emulsifying properties were investigated. SWPI was extracted from soy whey of tofu processing. SWPI exhibited excellent emulsifying properties comparable to soy protein isolate. However,...
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| Language: | en |
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2013
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| Online Access: | http://hdl.handle.net/10214/5445 |