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Effects of sodium bis(2-ethylhexyl) sulfo succinate (AOT) reverse micelles on physicochemical properties of soy protein

  • Published:2015-04 Issue: Volume:94 Page:500-506
  • ISSN:0960-3085
  • Container-title:Food and Bioproducts Processing
  • language:en
  • Short-container-title:Food and Bioproducts Processing

Author:

Zhao Xiaoyan,Zhu Haitao,Chen Jun

Funder

Science & Technology Development Planning

Promotive Research Fund

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference27 articles.

1. AOCS (1973) Official Tentative Methods of The American Oil Chemists’ Society, LinK, W.E. (Ed.), 3rd ed. Method Ac 4-41. AOCS, Chicago.

2. Comparative study of high intensity ultrasound effects on food proteins functionality;Arzeni;J. Food Eng.,2012

3. Aggregation of some food proteins in aqueous dispersions: effects of concentration, pH and ionic strength;Boulet;Food Hydrocolloid.,2000

4. Forward and backward transport processes in the AOT/hexane reversed micellar extraction of soybean protein;Chen;J. Food Sci. Technol.,2012

5. FTIR spectroscopic characterization of soy proteins obtained through AOT reverse micelles;Chen;Food Hydrocolloid.,2013
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