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Physicochemical and rheological properties and oxidative stability of oil bodies recovered from soybean aqueous extract at different pHs

  • Published:2016-12 Issue: Volume:61 Page:685-694
  • ISSN:0268-005X
  • Container-title:Food Hydrocolloids
  • language:en
  • Short-container-title:Food Hydrocolloids

Author:

Zhao LupingORCID,Chen Yeming,Yan Zunhao,Kong Xiangzhen,Hua Yufei

Funder

National Natural Science Foundation of China

Ministry of Science & Technology of China

Hi-tech research and development program of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference36 articles.

1. Minimizing protein insolubilization during thermal inactivation of lipoxygenase in soybean cotyledons;Brown;Journal of Oil and Fat Industries,1982

2. A study of the rheological properties of concentrated food emulsions;Campanella;Journal of Food Engineering,1995

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

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

5. 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
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