Soybean protein isolate gel particles as foaming and emulsifying agents

Matsumiya, K and Murray, BS (2016) Soybean protein isolate gel particles as foaming and emulsifying agents. Food Hydrocolloids, 60. pp. 206-215. ISSN 0268-005X

Abstract

Metadata

Authors/Creators:
  • Matsumiya, K
  • Murray, BS
Copyright, Publisher and Additional Information: © 2016, Elsevier Ltd. This is an author produced version of a paper published in Food Hydrocolloids. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Soybean protein isolate; Gel particle; Pickering stabilization; Emulsion; Foam; Stability
Dates:
  • Published: 1 October 2016
  • Accepted: 21 March 2016
  • Published (online): 23 March 2016
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 03 May 2016 13:07
Last Modified: 11 Apr 2017 04:40
Published Version: http://dx.doi.org/10.1016/j.foodhyd.2016.03.028
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.foodhyd.2016.03.028

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