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. 2015 Jan 6;52(9):6067–6072. doi: 10.1007/s13197-014-1681-3

Fig. 5.

Fig. 5

Effect of glucose or xanthan gum, their ratios to soy protein isolate (SPI), and incubation time on emulsifying stability of glycosylated SPI samples. SPI was tested for comparison. Values are means (n = 3) of three determinations. Standard derivation was shown by error bars