TY  - GEN
AU  - Cui,Zhumei
AU  - Chen,Yeming
AU  - Kong,Xiangzhen
AU  - Zhang,Caimeng
AU  - Hua,Yufei
TI  - 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
SN  - 1520-5118
PY  - 2014///0715
KW  - Adsorption
KW  - Cooking
KW  - Emulsions
KW  - chemistry
KW  - Hot Temperature
KW  - Oils
KW  - Particle Size
KW  - Protein Stability
KW  - Sodium Chloride
KW  - analysis
KW  - Soybean Proteins
KW  - Water
N1  - Publication Type: Journal Article; Research Support, Non-U.S. Gov't
UR  - https://doi.org/10.1021/jf404464z
ER  -