Effect of Ultra-high-pressure Homogenization on Structure and on Rheological Properties of Soy Protein-stabilized Emulsions

Author:

Floury J.,Desrumaux A.,Legrand J.

Publisher

Wiley

Subject

Food Science

Reference32 articles.

1. Influence of sodium dodecyl sulfate on the physicochemical properties of whey protein-stabilized emulsions

2. A Desrumaux, C Loisel, and J. Marcand, 2000 . Performances of a new high pressure homogenizer to make fine food emulsions . ICEF8, International Congress on Engineering and Food. Lancaster, Pa.:Technomic Publishing Co. P633 -637 .

3. Formation of sunflower oil emulsions stabilized by whey proteins with high-pressure homogenization (up to 350 MPa): effect of pressure on emulsion characteristics

4. Food colloids — An overview

5. E. Dickinson, 1997 . Controlling the structure and rheology of protein-stabilized emulsions and emulsion gels . 2nd World Congress on Emulsion. C. 97. Bordeaux, France, EDS, Paris. 4.81 -92 .

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