Emulsifying ability of soy protein isolates obtained at pilot plant under simultaneous heat and reducing treatments / Capacidad emulsionante de aislados proteicos de soja obtenidos... von Santiago, L.G., Bonaldo, A.G., González, R.J.

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Formación y estabilidad de emulsiones de aislados proteicos de soja con diferente contenido de sulfhidrilos libres Formation and stability of emulsions of soy protein isolates with... von Santiago, L.G., Bonaldo, A.G., González, R.J.

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The influence of xanthan andlambda-carrageenan on the creaming and flocculation of an oil-in-water emulsion containing soy protein von Santiago, L.G., Gonzalez, R.J., Fillery-Travis, A., Robins, M., Bonaldo, A.G., Carrara, C.

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Emulsifying Ability of Proteins Evaluated by Response Surface Methodology von Santiago, L.G, González, R.J, Remondetto, G.E, Bonaldo, A.G

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