Physical and oxidative stability of pre-emulsified oil bodies extracted from soybeans

Food Chemistry

Volumn 132, Issue 3, 2012, Pages 1514-1520

  Chen, Bingcan ^a   McClements, David Julian ^a   Gray, David A ^b   Decker, Eric A ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

Emulsion; Oil bodies; Oleosin; Oxidative stability; Soybean oil

Indexed keywords

AQUEOUS EXTRACTION; ENDOGENOUS ENZYME; ENVIRONMENTAL STRESS; EXTRACTION METHOD; FILTER CAKES; FOOD MANUFACTURERS; HOMOGENISATION; LIPOXYGENASES; LONG TERM STABILITY; MEAN PARTICLE DIAMETER; OIL BODIES; OLEOSIN; OXIDATIVE STABILITY; PROTEIN COATING; SOYBEAN OIL; STORAGE STABILITY; TWO-STEP PROCEDURE;

AGGLOMERATION; BLENDING; CENTRIFUGATION; EMULSIFICATION; EMULSIONS; HEAT TREATMENT; OXIDATION RESISTANCE; PH EFFECTS; STABILITY; SUSPENSIONS (FLUIDS);

SOLVENT EXTRACTION;

LIPOXYGENASE; SOYBEAN OIL; SOYBEAN OIL BODY; TRIACYLGLYCEROL LIPASE; UNCLASSIFIED DRUG;

AQUEOUS SOLUTION; ARTICLE; CENTRIFUGATION; CONTROLLED STUDY; DISPERSION; EMULSION; ENZYME INACTIVATION; EXTRACTION; FILTER CAKE; FILTRATION; HEAT TREATMENT; NONHUMAN; OXIDATIVE STABILITY; PARTICLE SIZE; PH; PHYSICAL PARAMETERS; SEDIMENTATION; SOYBEAN; STORAGE; SUSPENSION;

GLYCINE MAX;

EID: 84856223163     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.11.144     Document Type: Article

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