Characterizations of emulsions and emulsion gels stabilized by thermally formed bitter almond gum-soybean protein isolate conjugates
Mostafa Famouri, Ebrahim Hosseini, Zahra Sabzchehreh, Ladan Izadi, Fatemeh Ghanbarian
Topics & Concepts
EmulsionChemistryConjugateChromatographySoy proteinFood scienceOrganic chemistryMathematical analysisMathematicsProteins in Food SystemsPolysaccharides Composition and ApplicationsFood Chemistry and Fat Analysis