Effect of High Pressure Treatment on Interfacial Properties, Structure and Oxidative Stability of Soy Protein Isolate-Stabilized Emulsions-Reference-Cited by-同舟云学术

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Effect of High Pressure Treatment on Interfacial Properties, Structure and Oxidative Stability of Soy Protein Isolate-Stabilized Emulsions

Published:2019 Issue:5 Volume:68 Page:409-418
ISSN:1345-8957
Container-title:Journal of Oleo Science
language:en
Short-container-title:J. Oleo Sci.

Author:

Chen Shuang¹,Wang Xiaodan¹,Xu Yeye²,Zhang Xiaonan¹,Wang Xibo¹,Jiang Lianzhou¹

Affiliation:

1. College of Food Science, Northeast Agricultural University

2. Haofu international

Publisher

Japan Oil Chemists' Society

Subject

General Chemical Engineering,General Medicine,General Chemistry

Link

https://www.jstage.jst.go.jp/article/jos/68/5/68_ess18228/_pdf

Reference41 articles.

1. 1) Jafari, S.M.; Assadpoor, E.; He, Y.; Bhandari, B. Re-coalescence of emulsion droplets during high-energy emulsification. Food Hydrocoll. 22, 1191-1202 (2008).

2. 2) Herrera, M.L. Analytical techniques for studying the physical properties of lipid emulsions. Springer Briefs in Food Health, and Nutrition 3 (2012).

3. 3) McClements, D.J.; Decker, E.A.; Weiss, J. Emulsion-based delivery systems for lipophilic bioactive components. J. Food Sci. 72, R109-R124 (2010).

4. 4) Guzey, D.; Mcclements, D.J. Formation, stability and properties of multilayer emulsions for application in the food industry. Adv. Colloid Interface Sci. 128, 227-248 (2006).

5. 5) Lu, Y.; Weng, L.; Zhang, L. Morphology and properties of soy protein isolate thermoplastics reinforced with chitin whiskers. Biomacromolecules 5, 1046-1051 (2004).

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