Enhanced Physical and Oxidative Stabilities of Soy Protein-Based Emulsions by Incorporation of a Water-Soluble Stevioside-Resveratrol Complex

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 18, 2013, Pages 4433-4440

  Wan, Zhi Li ^a   Wang, Jin Mei ^a   Wang, Li Ying ^a   Yang, Xiao Quan ^a,b   Yuan, Yang ^a  

^a Research and Development Center of Food and Biological Engineering Technology   (China)

^b SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

oil water emulsion; oxidative stability; physical stability; resveratrol; soy protein isolate; stevioside

Indexed keywords

OIL/WATER EMULSION; OXIDATIVE STABILITY; PHYSICAL STABILITY; SOY PROTEIN ISOLATES; STEVIOSIDES;

CRITICAL MICELLE CONCENTRATION; EMULSIFICATION; MICELLES; OILS AND FATS; OXIDATION RESISTANCE; PARTICLE SIZE; PROTEINS; RESVERATROL; SOLUBILITY;

FORESTRY;

ANTIOXIDANT; GLUCOSIDE; KAURANE DERIVATIVE; LIPID PEROXIDE; RESVERATROL; SOYBEAN PROTEIN; STEVIOSIDE; STILBENE DERIVATIVE; WATER;

ARTICLE; CHEMICAL PHENOMENA; CHEMISTRY; EMULSION; MICELLE; OXIDATION REDUCTION REACTION; PARTICLE SIZE; SOLUBILITY; SPECTROFLUOROMETRY;

ANTIOXIDANTS; DITERPENES, KAURANE; EMULSIONS; GLUCOSIDES; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; LIPID PEROXIDES; MICELLES; OXIDATION-REDUCTION; PARTICLE SIZE; SOLUBILITY; SOYBEAN PROTEINS; SPECTROMETRY, FLUORESCENCE; STILBENES; WATER;

EID: 84877302566     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf4003945     Document Type: Article

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