Cold, gel-like soy protein emulsions by microfluidization: Emulsion characteristics, rheological and microstructural properties, and gelling mechanism

Food Hydrocolloids

Volumn 30, Issue 1, 2013, Pages 61-72

  Tang, Chuan He ^a,b   Liu, Fu ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b South China University of Technology   (China)

Author keywords

Bridging flocculation; Emulsion gel; Microfluidization; Microstructure; Protein stabilized emulsions; Rheological property; Soy protein

Indexed keywords

DIGITAL STORAGE; DROPS; DYNAMICS; EMULSIFICATION; EMULSIONS; FLOCCULATION; HYDROPHOBICITY; MICROSTRUCTURE; RHEOLOGY; SODIUM CHLORIDE; VISCOSITY;

BRIDGING FLOCCULATION; EMULSION GEL; GEL-LIKE NETWORKS; MICRO-STRUCTURAL PROPERTIES; MICROFLUIDIZATION; NACL CONCENTRATION; PROTEIN-STABILIZED EMULSION; RHEOLOGICAL PROPERTY; SOY PROTEIN; SOY PROTEIN ISOLATES;

PROTEINS;

GLYCINE MAX;

EID: 84861798810     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.05.008     Document Type: Article

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