Cui, Zhumei <br/><br/>
Emulsifying properties and oil/water (O/W) interface adsorption behavior of heated soy proteins: effects of heating concentration, homogenizer rotating speed, and salt addition level.  [electronic resource] 

 -  Journal of agricultural and food chemistry  Feb 2014 
 - 1634-42 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1520-5118 
<br/><br/><label>Standard No.: </label>10.1021/jf404464z  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Adsorption<br/>Cooking<br/>Emulsions--chemistry<br/>Hot Temperature<br/>Oils--chemistry<br/>Particle Size<br/>Protein Stability<br/>Sodium Chloride--analysis<br/>Soybean Proteins--chemistry<br/>Water--chemistry