Destabilization of the emulsion formed during aqueous extraction of Soybean oil

JAOCS, Journal of the American Oil Chemists' Society

Volumn 85, Issue 4, 2008, Pages 383-390

  Morales Chabrand, Ramón ^a   Kim, Hyun Jung ^b,c   Zhang, Cheng ^a   Glatz, Charles E ^a   Jung, Stephanie ^b  

^a Iowa State University of Science and Technology   (United States)

^b IOWA STATE UNIVERSITY   (United States)

^c UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

Author keywords

Aqueous extraction processing; Demulsification; Enzymatic treatment; Soy protein; Soybean flour; Soybean oil emulsion

Indexed keywords

DEMULSIFICATION; ENZYME ACTIVITY; HEAT TREATMENT; OILS AND FATS; PROTEINS;

AQUEOUS EXTRACTION; DESTABILIZATION; OIL RECOVERY;

EMULSIONS;

GLYCINE MAX;

EID: 40449109352     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-008-1199-9     Document Type: Article

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