Competitive displacement of interfacial soy proteins by Tween 20 and its effect on the physical stability of emulsions
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DOI: 10.1016/j.foodhyd.2020.106515
Abstract: Abstract The competitive displacement of interfacial proteins, including soy protein isolate (SPI), casein, and modified SPIs (heat, sodium sulfite and succinic anhydride treatment), by Tween 20 was investigated. The structural characteristics of the soy proteins,… read more here.
Keywords: soy proteins; stability emulsions; competitive displacement; displacement interfacial ... See more keywords