Open AccessStabilizing O/W Emulsions by Soy Protein Concentrate + Maltodextrin and Optimizing the Process by Using Response Surface Methodology
Author(s) -
Azadeh Salimi,
Yahya Maghsoudlou,
S M Jafari,
Alireza Sadeghi Mahoonak,
Mahdi Kashani Nejad,
Aman Mohammad Ziaiifar
Publication year - 2017
Publication title -
food science and technology
Language(s) - English
Resource type - Journals
eISSN - 2331-5156
pISSN - 2331-513X
DOI - 10.13189/fst.2017.050501
Subject(s) - maltodextrin , response surface methodology , soy protein , food science , process (computing) , emulsion , materials science , chromatography , chemistry , computer science , biochemistry , spray drying , operating system
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