Effects of high hydrostatic pressure on emulsifying properties of sweet potato protein in model protein-hydrocolloids system

Food Chemistry

Volumn 169, Issue , 2015, Pages 448-454

  Khan, Nasir Mehmood ^a,b   Mu, Tai Hua ^a   Ali, Farman ^b   Arogundade, Lawrence A ^a   Khan, Zia Ullah ^c   Zhang, Maio ^a   Ahmad, Shujaat ^b   Sun, Hong Nan ^a  

^a INSTITUTE OF PLANT PROTECTION   (China)

^b Shaheed Benazir Bhutto University   (Pakistan)

^c ZHEJIANG UNIVERSITY   (China)

Author keywords

Creaming; Emulsion; Glycerol monostearate; Guar gum; High hydrostatic pressure; Rheology; Sweet potato protein

Indexed keywords

EMULSIONS; GLYCEROL; HYDROSTATIC PRESSURE; NON NEWTONIAN FLOW; PROTEINS; RHEOLOGY; STEARIC ACID;

CREAMING; GLYCEROL MONOSTEARATE; GUAR GUMS; HIGH HYDROSTATIC PRESSURE; SWEET POTATO PROTEINS;

EMULSIFICATION; EMULSIONS;

GLYCEROL STEARATE; GUAR GUM; POLYSACCHARIDE; VEGETABLE PROTEIN; SWEET POTATO PROTEIN; UNCLASSIFIED DRUG; COLLOID; EMULSIFYING AGENT; EMULSION; GALACTAN; MANNAN; PLANT GUM;

ADSORPTION; ARTICLE; CONTROLLED STUDY; EMULSION; FLOCCULATION; FLOW; HYDROCOLLOID; HYDROSTATIC PRESSURE; MOLECULE; PROTEIN AGGREGATION; SHEAR RATE; SHEAR STRESS; SURFACE PROPERTY; SWEET POTATO; VISCOSITY; CONCENTRATION (PARAMETERS); NONHUMAN; PROTEIN ANALYSIS; PROTEIN STABILITY; CHEMISTRY; COLLOID; FLOW KINETICS; FOOD ANALYSIS; MATERIALS TESTING; MECHANICAL STRESS; PRESSURE; PROCEDURES; SHEAR STRENGTH;

COLLOIDS; EMULSIFYING AGENTS; EMULSIONS; FOOD ANALYSIS; GALACTANS; HYDROSTATIC PRESSURE; IPOMOEA BATATAS; MANNANS; MATERIALS TESTING; PLANT GUMS; PRESSURE; RHEOLOGY; SHEAR STRENGTH; STRESS, MECHANICAL; VISCOSITY;

EID: 84906751325     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.08.013     Document Type: Article

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