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Subcritical Water Induced Complexation of Soy Protein and Rutin: Improved Interfacial Properties and Emulsion

Xiao-Wei Chen1, Jin-Mei Wang2, Xiao-Quan Yang3

  • 1Dept. of Food Science and Engineering, Food Protein Research and Development Center, South China Univ. of Technology, Guangzhou, 510640, P. R., China.

Journal of Food Science
|July 29, 2016
PubMed

Keywords:
emulsifying propertiesinterfacial adsorptionrutinsoy proteinsubcritical water

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