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Molecular modification of low-dissolution soy protein isolates by anionic xanthan gum, neutral guar gum, or neutral konjac glucomannan to improve the protein dissolution and stabilize fish oil emulsion

Yaxue Hu, Qiqi Bian, Zi Ye, Cuiping Shi, Jiawei Peng, Yulu Zheng, Xichang Wang, Jian Zhong

2024International Journal of Biological Macromolecules21 citationsDOI

Topics & Concepts

CreamingChemistryGuar gumPolysaccharideEmulsionSoy proteinXanthan gumDissolutionChromatographyFlocculationGlucomannanFood scienceBiochemistryOrganic chemistryRheologyMaterials scienceComposite materialProteins in Food SystemsPolysaccharides Composition and ApplicationsFood composition and properties
Molecular modification of low-dissolution soy protein isolates by anionic xanthan gum, neutral guar gum, or neutral konjac glucomannan to improve the protein dissolution and stabilize fish oil emulsion | Litcius