Effect of different oils and ultrasound emulsification conditions on the physicochemical properties of emulsions stabilized by soy protein isolate-Reference-Cited by-同舟云学术

Effect of different oils and ultrasound emulsification conditions on the physicochemical properties of emulsions stabilized by soy protein isolate

Published:2018-12 Issue: Volume:49 Page:283-293
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Taha Ahmed^ORCID,Hu Tan,Zhang Zhuo,Bakry Amr M.,Khalifa Ibrahim,Pan Siyi,Hu Hao^ORCID

Funder

NSFC

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference63 articles.

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4. Soy proteins: a review on composition, aggregation and emulsification;Nishinari;Food Hydrocolloids,2014

5. Emulsifying properties of soy proteins: a critical review with emphasis on the role of conformational flexibility;Tang;Crit. Rev. Food Sci. Nutr.,2017

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