Stable nano-sized emulsions produced from soy protein and soy polysaccharide complexes

Journal of Colloid and Interface Science

Volumn 380, Issue 1, 2012, Pages 51-59

  Yin, Baoru ^a   Deng, Wei ^a   Xu, Keke ^a   Huang, Luwen ^a   Yao, Ping ^a  

^a FUDAN UNIVERSITY   (China)

Author keywords

Complexes; Emulsion; Polysaccharide; Protein

Indexed keywords

BIOACTIVE COMPOUNDS; COMPLEX EMULSIONS; COMPLEXES; CONFOCAL LASER SCANNING MICROSCOPY; DELIVERY SYSTEMS; DROPLET SIZES; DROPLET SURFACES; DUAL FLUORESCENCE; HIGH PRESSURE HOMOGENIZATION; HYDROPHOBIC INTERACTIONS; INTERFACIAL FILM; LONG TERM STABILITY; NANO-SIZED; OIL-IN-WATER EMULSIONS; OIL-WATER; PECTINASES; PH VALUE; PROTEIN DENATURATION; SOY PROTEIN;

CONFOCAL MICROSCOPY; DROPS; EMULSIFICATION; EMULSIONS; POLYSACCHARIDES; SODIUM CHLORIDE; TRANSMISSION ELECTRON MICROSCOPY;

PROTEINS;

OIL; POLYGALACTURONASE; POLYSACCHARIDE; SOYBEAN PROTEIN; WATER;

AQUEOUS SOLUTION; ARTICLE; CIRCULAR DICHROISM; CONFOCAL LASER MICROSCOPY; DIGESTION; EMULSION; ENCAPSULATION; ENZYME ACTIVITY; FOOD INDUSTRY; LIGHT SCATTERING; LIPOPHILICITY; MEASUREMENT; NONHUMAN; PH; PRIORITY JOURNAL; TRANSMISSION ELECTRON MICROSCOPY; ZETA POTENTIAL;

EMULSIONS; HYDROGEN-ION CONCENTRATION; POLYSACCHARIDES; PROTEIN DENATURATION; PROTEIN STABILITY; SOYBEAN PROTEINS; SOYBEANS; WATER;

EID: 84862840686     PISSN: 00219797     EISSN: 10957103     Source Type: Journal    
DOI: 10.1016/j.jcis.2012.04.075     Document Type: Article

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