Ultrasound improving the physical stability of oil-in-water emulsions stabilized by almond proteins.

Zhu, Zhenbao; Zhao, Cui; Yi, Jianhua; Cui, Leqi; Liu, Ning; Cao, Yungang; Decker, Eric Andrew

Zhu, Zhenbao; Zhao, Cui; Yi, Jianhua; Cui, Leqi; Liu, Ning; Cao, Yungang; Decker, Eric Andrew.

Afiliação

Zhu Z; School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an Shaanxi, China.
Zhao C; Department of Food Science, University of Massachusetts, Amherst, MA, USA.
Yi J; School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an Shaanxi, China.
Cui L; School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an Shaanxi, China.
Liu N; School of Food Equipment and Engineering Science, Xi'an Jiaotong University, Xi'an Shaanxi, China.
Cao Y; School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an Shaanxi, China.
Decker EA; School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an Shaanxi, China.

J Sci Food Agric ; 98(11): 4323-4330, 2018 Aug.

Article em En | MEDLINE | ID: mdl-29427401

Assuntos

Tecnologia de Alimentos/métodos; Óleos de Plantas/química; Proteínas de Plantas/química; Prunus dulcis/química; Ultrassom/métodos; Água/química; Emulsões/química; Emulsões/efeitos da radiação

Palavras-chave

almond protein isolate; high-intensity ultrasound; oil-in-water emulsion; physical stability, interfacial adsorption

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Proteínas de Plantas / Ultrassom / Óleos de Plantas / Água / Prunus dulcis / Tecnologia de Alimentos Tipo de estudo: Evaluation_studies Idioma: En Ano de publicação: 2018 Tipo de documento: Article

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