Emulsifying properties of soy protein nanoparticles: Influence of the protein concentration and/or emulsification process

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 12, 2014, Pages 2644-2654

  Liu, Fu ^a   Tang, Chuan He ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

emulsification process; emulsifying property; Pickering emulsions; soy protein nanoparticle

Indexed keywords

NANOPARTICLES; PROTEINS; HYDROPHOBICITY;

DROPLET FLOCCULATION; ELECTROSTATIC SCREENING; EMULSIFICATION PROCESS; EMULSIFYING PROPERTY; HYDROPHOBIC INTERACTIONS; PICKERING EMULSIONS; PROTEIN CONCENTRATIONS; SOY PROTEIN;

EMULSIFICATION;

EMULSIFYING AGENT; NANOPARTICLE; SOYBEAN PROTEIN;

ARTICLE; CHEMISTRY; EMULSION; FLOCCULATION; PARTICLE SIZE;

EMULSIFYING AGENTS; EMULSIONS; FLOCCULATION; NANOPARTICLES; PARTICLE SIZE; SOYBEAN PROTEINS;

EID: 84896981596     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf405348k     Document Type: Article

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