Stability of emulsion stabilized by low-concentration soybean protein isolate: Effects of insoluble soybean fiber-Reference-Cited by-同舟云学术

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Stability of emulsion stabilized by low-concentration soybean protein isolate: Effects of insoluble soybean fiber

Published:2019-12 Issue: Volume:97 Page:105232
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Huang Lihua,Cai Yongjian,Liu Tongxun,Zhao Xiujie,Chen Bifen,Long Zhao,Zhao Mouming,Deng Xinlun,Zhao Qiangzhong

Funder

Thirteenth-five National Key R&D Program of China

National Natural Science Foundation of China

111 Project

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference54 articles.

1. Static and dynamic properties of proteins adsorbed at liquid interfaces (PhD thesis);Benjamins,2000

2. Effect of xanthan gum on walnut protein/xanthan gum mixtures, interfacial adsorption, and emulsion properties;Cai;Food Hydrocolloids,2018

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

4. Improvements in physicochemical and emulsifying properties of insoluble soybean fiber by physical-chemical treatments;Chen;Food Hydrocolloids,2019

5. Effect of xanthan/enzyme-modified guar gum mixtures on the stability of whey protein isolate stabilized fish oil-in-water emulsions;Chityala;Food Chemistry,2016

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