Effects of Calcium Content and Homogenization Method on the Microstructure, Rheology, and Stability of Emulsions Prepared with Soybean Flour Dispersions-Reference-Cited by-同舟云学术

Effects of Calcium Content and Homogenization Method on the Microstructure, Rheology, and Stability of Emulsions Prepared with Soybean Flour Dispersions

Published:2018-04-24 Issue:7 Volume:120 Page:1700500
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Márquez Andrés L.¹²,Wagner Jorge R.¹²,Palazolo Gonzalo G.¹²

Affiliation:

1. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA), Departamento de Ciencia y Tecnología, Universidad Nacional de QuilmesRoque Sáenz Peña 352 (B1876BXD) BernalBuenos AiresArgentina

2. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), (C1425FQB)Ciudad Autónoma de Buenos AiresArgentina

Funder

Agencia Nacional de Promoción Científica y Tecnológica

Universidad Nacional de Quilmes

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201700500

Reference31 articles.

1. Whipping and Emulsifying Properties of Soybean Products

2. Dietary Roles of Non-Starch Polysachharides in Human Nutrition: A Review

3. Development of a functional whey beverage, containing calcium, vitamin D, and prebiotic dietary fiber, and its influence on human health

4. On the stabilisation of calcium-fortified acidified soy milks by pomelo pectin

5. Calcium Fortification in Soybean Milk and In Vitro Bioavailability

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Impact of environmental stresses on the stability of acidic oil-in-water emulsions prepared with tofu whey concentrates;Current Research in Food Science;2022

2. Properties and Functionality of Plant-Based Ingredients;Next-Generation Plant-based Foods;2022

3. Double (W 1 /O/W 2 ) and Simple (O/W 2 ) Emulsions Prepared with Soybean Flour Dispersion and Vegetable Fat: Partial Coalescence Promotion by Polyglycerol Polyricinoleate and Calcium;European Journal of Lipid Science and Technology;2021-11-28

4. The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs;Comprehensive Reviews in Food Science and Food Safety;2021-05-30

5. The Stability, Microstructure, and Microrheological Properties of Monascus Pigment Double Emulsions Stabilized by Polyglycerol Polyricinoleate and Soybean Protein Isolate;Frontiers in Nutrition;2020-12-15