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

Chen, Shuang; Wang, Xiaodan; Xu, Yeye; Zhang, Xiaonan; Wang, Xibo; Jiang, Lianzhou

Chen, Shuang; Wang, Xiaodan; Xu, Yeye; Zhang, Xiaonan; Wang, Xibo; Jiang, Lianzhou.

Afiliação

Chen S; College of Food Science, Northeast Agricultural University.
Wang X; College of Food Science, Northeast Agricultural University.
Xu Y; Haofu international.
Zhang X; College of Food Science, Northeast Agricultural University.
Wang X; College of Food Science, Northeast Agricultural University.
Jiang L; College of Food Science, Northeast Agricultural University.

J Oleo Sci ; 68(5): 409-418, 2019 May 01.

Article em En | MEDLINE | ID: mdl-30971642

Assuntos

Pressão; Proteínas de Soja/química; Emulsões; Oxirredução; Estabilidade Proteica; Reologia; Viscosidade

Palavras-chave

emulsion; high pressure homogenization; interfacial properties; oxidative stability; soy protein isolate

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Texto completo: 1 Base de dados: MEDLINE Métodos Terapêuticos e Terapias MTCI: Plantas_medicinales Assunto principal: Pressão / Proteínas de Soja Idioma: En Revista: J Oleo Sci Ano de publicação: 2019 Tipo de documento: Article

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