The influence of ionic strength on the characteristics of heat-induced soy protein aggregate nanoparticles and the freeze–thaw stability of the resultant Pickering emulsions-Reference-Cited by-同舟云学术

The influence of ionic strength on the characteristics of heat-induced soy protein aggregate nanoparticles and the freeze–thaw stability of the resultant Pickering emulsions

Published:2017 Issue:8 Volume:8 Page:2974-2981
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Zhu Xue-Feng¹²³⁴,Zheng Jie⁵⁶⁷⁸,Liu Fu⁵⁶⁷⁸,Qiu Chao-Ying⁵⁶⁷⁸^ORCID,Lin Wei-Feng¹²³⁴,Tang Chuan-He¹²³⁴⁹^ORCID

Affiliation:

1. Department of Food Science and Technology

2. South China University of Technology

3. Guangzhou 510640

4. P. R. China

5. Department of Food Science and Engineering

6. Jinan University

7. Guangzhou 510632

8. People's Republic of China

9. State Key Laboratory of Pulp and Paper Engineering

Abstract

Soy protein nanoparticles as Pickering stabilizers can be induced by heating in the presence of NaCl. The Pickering emulsions with NaCl exhibited much better freeze-thaw stability than those without NaCl.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2017/FO/C7FO00616K

Reference23 articles.

1. Pickering Emulsions for Food Applications: Background, Trends, and Challenges

2. Biopolymer-based particles as stabilizing agents for emulsions and foams

3. Biomass-based particles for the formulation of Pickering type emulsions in food and topical applications

4. Food-grade particles for emulsion stabilization

5. Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends

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