Stabilization of soybean oil body emulsions using ι-carrageenan: Effects of salt, thermal treatment and freeze-thaw cycling

Food Hydrocolloids

Volumn 28, Issue 1, 2012, Pages 110-120

  Wu, Na Na ^a   Huang, Xu ^a   Yang, Xiao Quan ^a   Guo, Jian ^a   Zheng, Er Li ^a   Yin, Shou Wei ^a   Zhu, Jian Hua ^a   Qi, Jun Ru ^a   He, Xiu Ting ^a   Zhang, Jin Bo ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Aggregation; Creaming; Emulsion; Oleosin; Soybean oil body; Carrageenan

Indexed keywords

DROPS; EMULSIFICATION; EMULSIONS; FREEZING; HEAT TREATMENT; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; SODIUM CHLORIDE; THAWING; THERMODYNAMIC STABILITY;

CARRAGEENANS; CREAMING; ELECTRICAL CHARGES; EMULSION SYSTEMS; FREEZE-THAW CYCLING; OIL BODIES; OLEOSINS; SOYBEAN OIL BODY; THERMAL; Ι-CARRAGEENAN;

SOYBEAN OIL;

GLYCINE MAX;

EID: 84855165025     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.12.005     Document Type: Article

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