Open AccessDesestabilización de emulsiones aceite-agua preparadas con proteínas de soja
Author(s) -
Cecilia Abirached,
Alejandra Medrano,
Luis Alberto Panizzolo,
Patrick Moyna,
Marı́a Cristina Añón
Publication year - 2011
Publication title -
innotec
Language(s) - Spanish
Resource type - Journals
eISSN - 1688-6593
pISSN - 1688-3691
DOI - 10.26461/06.02
Subject(s) - creaming , soy protein , chemistry , solubility , chromatography , isoelectric point , precipitation , food science , particle (ecology) , emulsion , biochemistry , organic chemistry , biology , physics , ecology , enzyme , meteorology