The mechanism of improved thermal stability of protein-enriched O/W emulsions by soy protein particles-Reference-Cited by-同舟云学术

The mechanism of improved thermal stability of protein-enriched O/W emulsions by soy protein particles

Published:2020 Issue:2 Volume:11 Page:1385-1396
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Ma Wuchao¹²³⁴⁵,Wang Jiamei¹²³⁴⁵,Wu Di¹²³⁴⁵,Chen Hui¹²³⁴⁵,Wu Chao¹²³⁴⁵^ORCID,Du Ming¹²³⁴⁵^ORCID

Affiliation:

1. National Engineering Research Center of Seafood

2. Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing

3. School of Food Science and Technology

4. Dalian Polytechnic University

5. Dalian

Abstract

Growing interest in nutritional and functional foods has motivated the design of protein-enriched products, which, however, is greatly challenged by undesirable aggregation and gelation of proteins induced by heating from pasteurization process.

Funder

Department of Science and Technology of Liaoning Province

Department of Education of Liaoning Province

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/C9FO02270H

Reference35 articles.

1. Soy proteins: A review on composition, aggregation and emulsification

2. Protein Energy Supplements in Unwell Elderly Patients—A Randomized Controlled Trial

3. Protein-Energy Undernutrition Among Elderly Hospitalized Patients

4. Effect of lecithin and monoglycerides on the heat stability of a model infant formula emulsion

5. Improved heat stability of recombined evaporated milk emulsions upon addition of phospholipid enriched dairy by-products

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