Ultra-High Pressure Homogenization enhances physicochemical properties of soy protein isolate-stabilized emulsions

Food Research International

Volumn 75, Issue , 2015, Pages 357-366

  Fernandez Avila C ^a   Escriu, R ^a   Trujillo, A J ^a  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

Author keywords

Conventional homogenization; Emulsion; Soy protein; Ultra High Pressure Homogenization

Indexed keywords

EMULSIFICATION; EMULSIONS; FOOD PROCESSING; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; PROTEINS; SOYBEAN OIL; STABILITY; TRANSMISSION ELECTRON MICROSCOPY;

OIL-IN-WATER EMULSIONS; PHYSICOCHEMICAL PROPERTY; PROTEIN DENATURATION; RHEOLOGICAL PROPERTY; ROTATIONAL RHEOMETER; SOY PROTEIN; SOY PROTEIN ISOLATES; ULTRA-HIGH PRESSURE HOMOGENIZATIONS;

HIGH PRESSURE EFFECTS;

GLYCINE MAX;

EID: 84936887133     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.05.026     Document Type: Article

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