Emulsifying Properties and Oil/Water (O/W) Interface Adsorption Behavior of Heated Soy Proteins: Effects of Heating Concentration, Homogenizer Rotating Speed, and Salt Addition Level-Reference-Cited by-同舟云学术

Emulsifying Properties and Oil/Water (O/W) Interface Adsorption Behavior of Heated Soy Proteins: Effects of Heating Concentration, Homogenizer Rotating Speed, and Salt Addition Level

Published:2014-02-10 Issue:7 Volume:62 Page:1634-1642
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cui Zhumei¹²,Chen Yeming¹,Kong Xiangzhen¹,Zhang Caimeng¹,Hua Yufei¹

Affiliation:

1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, People’s Republic of China

2. Department of Biology and Food Engineering, Changshu Institute of Technology, Suzhou, Jiangsu Province 215500, People’s Republic of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf404464z

Reference40 articles.

1. Heat-induced changes in oil-in-water emulsions stabilized with soy protein isolate

2. Relationship between Interfacial Behaviour of Native and Denatured Soybean Isolates and Microstructure and Coalescence of Oil in Water Emulsions - Effect of Salt and Protein Concentration

3. Soy Protein Nanoparticle Aggregates as Pickering Stabilizers for Oil-in-Water Emulsions

4. Freeze-thaw stability of oil-in-water emulsions prepared with native and thermally-denatured soybean isolates

5. Effect of heat treatment on the properties of soy protein-stabilised emulsions

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