Impact of ultrasonic treatment on an emulsion system stabilized with soybean protein isolate and lecithin: Its emulsifying property and emulsion stability-Reference-Cited by-同舟云学术

Impact of ultrasonic treatment on an emulsion system stabilized with soybean protein isolate and lecithin: Its emulsifying property and emulsion stability

Published:2017-02 Issue: Volume:63 Page:727-734
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Sui Xiaonan,Bi Shuang,Qi Baokun,Wang Zhongjiang,Zhang Min,Li Yang,Jiang Lianzhou

Funder

National Natural Science Foundation of China

13th Five-Year Plan

National Key Technology Support Program

Natural Science Foundation of Heilongjiang Province of China

Fok Ying Tung Education Foundation

“Young Talents” Project of Northeast Agricultural University, and the Key Laboratory of Soybean Biology in Chinese Education Ministry

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference46 articles.

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4. Impact of weighting agents and sucrose on gravitational separation of beverage emulsions;Chanamai;Journal of Agricultural and Food Chemistry,2000

5. Effects of ultrasound on the thermal and structural characteristics of proteins in reconstituted whey protein concentrate;Chandrapala;Ultrasonics Sonochemistry,2011

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