Factors influencing emulsifying properties of commercial saponin product and cowpea whey powder and their effect on cholesterol solubilization
碩士 === 國立臺灣海洋大學 === 食品科學系 === 92 === Abstract Commercial product of saponins from quillaja (Sigma:QS1, ICN:QS2), tea seed (TSS), soybean (SS) and cowpea whey powder (CWP, laboratory prepared) were used as materials. The emulsifying properties of various saponins and their effects on cholesterol sol...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2004
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| Online Access: | http://ndltd.ncl.edu.tw/handle/45503311973382413841 |