Infrared spectroscopic analysis of structural features and interactions in olive oil-in-water emulsions stabilized with soy protein

Food Research International

Volumn 44, Issue 1, 2011, Pages 360-366

  Herrero, A M ^a   Carmona, P ^b   Pintado, T ^a   Jimenez Colmenero F ^a   Ruiz Capillas C ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b INSTITUTO DE ESTRUCTURA DE LA MATERIA   (Spain)

Author keywords

Infrared spectroscopy; Lipid structure; Olive oil in water emulsion; Protein structure

Indexed keywords

EMULSIFICATION; EMULSIONS; FOOD PRODUCTS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; INFRARED SPECTROSCOPY; PROTEINS; SPECTROSCOPIC ANALYSIS; STRUCTURAL PROPERTIES;

FOURIER TRANSFORM INFRA RED (FTIR) SPECTROSCOPY; INFRARED SPECTROSCOPIC ANALYSIS; LIPID STRUCTURES; LIPID-PROTEIN INTERACTIONS; MICROBIAL TRANSGLUTAMINASE; OIL-IN-WATER EMULSIONS; PROTEIN STRUCTURES; STRUCTURAL CHARACTERISTICS;

OLIVE OIL;

GLYCINE MAX;

EID: 78651424709     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.10.006     Document Type: Article

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