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Rheology and stability of concentrated emulsions fabricated by insoluble soybean fiber with few combined-proteins: Influences of homogenization intensity.
Cai, Yongjian; Chen, Bifen; Zeng, Di; Huang, Lihua; Xiao, Chuqiao; Zhao, Xiujie; Zhao, Mouming; Zhao, Qiangzhong; Van der Meeren, Paul.
Afiliação
  • Cai Y; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Particle & Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, B-9000 Gent, Belgium.
  • Chen B; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
  • Zeng D; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
  • Huang L; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
  • Xiao C; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
  • Zhao X; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
  • Zhao M; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Research Institute for Food Nutrition and Human Health, Guangzhou 510640, China.
  • Zhao Q; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Research Institute for Food Nutrition and Human Health, Guangzhou 510640, China. Electronic address: qzzhao@scut.edu.cn.
  • Van der Meeren P; Particle & Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, B-9000 Gent, Belgium.
Food Chem ; 383: 132428, 2022 Jul 30.
Article em En | MEDLINE | ID: mdl-35182872
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Glycine max / Água Idioma: En Ano de publicação: 2022 Tipo de documento: Article
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Glycine max / Água Idioma: En Ano de publicação: 2022 Tipo de documento: Article