Insoluble soybean polysaccharides: Obtaining and evaluation of their O/W emulsifying properties

The aims of this work were to obtain different samples of insoluble soybean polysaccharides (ISPS) from defatted soy flour and to study their potential application as O/W emulsifier. In this regard, the insoluble residue (okara) resulting from an aqueous extraction (60 °C, pH 9.0), was submitted to...

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Detalles Bibliográficos
Publicado: 2017
Materias:
O/W emulsion
Polysaccharide
Soybean
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0268005X_v73_n_p262_Porfiri
http://hdl.handle.net/20.500.12110/paper_0268005X_v73_n_p262_Porfiri
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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