Interfacial and emulsifying properties of crude and purified soybean oil bodies-Reference-Cited by-同舟云学术

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Interfacial and emulsifying properties of crude and purified soybean oil bodies

Published:2017-04 Issue: Volume:12 Page:64-72
ISSN:2213-3291
Container-title:Food Structure
language:en
Short-container-title:Food Structure

Author:

Ishii Toya,Matsumiya Kentaro,Nambu Yuko,Samoto Masahiko,Yanagisawa Masanobu,Matsumura Yasuki

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Food Science

Reference48 articles.

1. Investigation of emulsifying properties and emulsion stability of plant and milk proteins using interfacial tension and interfacial elasticity;Amine;Food Hydrocolloids,2014

2. The characterization of soybean oil body integral oleosin isoforms and the effects of alkaline pH on them;Cao;Food Chemistry,2015

3. Simple extraction method of non-allergenic intact soybean oil bodies that are thermally stable in an aqueous medium;Chen;Journal of Agricultural and Food Chemistry,2010

4. Physical and oxidative stability of pre-emulsified oil bodies extracted from soybeans;Chen;Food Chemistry,2012

5. Macronutrients and micronutrients of soybean oil bodies extracted at different pH;Chen;Journal of Food Science,2014

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