| 000 | 01330 a2200361 4500 | ||
|---|---|---|---|
| 005 | 20250516193037.0 | ||
| 264 | 0 | _c20140715 | |
| 008 | 201407s 0 0 eng d | ||
| 022 | _a1520-5118 | ||
| 024 | 7 |
_a10.1021/jf404464z _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aCui, Zhumei | |
| 245 | 0 | 0 |
_aEmulsifying properties and oil/water (O/W) interface adsorption behavior of heated soy proteins: effects of heating concentration, homogenizer rotating speed, and salt addition level. _h[electronic resource] |
| 260 |
_bJournal of agricultural and food chemistry _cFeb 2014 |
||
| 300 |
_a1634-42 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 | _aAdsorption |
| 650 | 0 | 4 | _aCooking |
| 650 | 0 | 4 |
_aEmulsions _xchemistry |
| 650 | 0 | 4 | _aHot Temperature |
| 650 | 0 | 4 |
_aOils _xchemistry |
| 650 | 0 | 4 | _aParticle Size |
| 650 | 0 | 4 | _aProtein Stability |
| 650 | 0 | 4 |
_aSodium Chloride _xanalysis |
| 650 | 0 | 4 |
_aSoybean Proteins _xchemistry |
| 650 | 0 | 4 |
_aWater _xchemistry |
| 700 | 1 | _aChen, Yeming | |
| 700 | 1 | _aKong, Xiangzhen | |
| 700 | 1 | _aZhang, Caimeng | |
| 700 | 1 | _aHua, Yufei | |
| 773 | 0 |
_tJournal of agricultural and food chemistry _gvol. 62 _gno. 7 _gp. 1634-42 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1021/jf404464z _zAvailable from publisher's website |
| 999 |
_c23482107 _d23482107 |
||