Salting-out and salting-in: Competitive effects of salt on the aggregation behavior of soy protein particles and their emulsifying properties

Soft Matter

Volumn 11, Issue 29, 2015, Pages 5926-5932

  Xu, Hua Neng ^a   Liu, Yang ^a   Zhang, Lianfu ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

BIOCOMPATIBILITY; EMULSIFICATION; EMULSIONS; PROTEINS; SUSPENSIONS (FLUIDS);

AGGREGATION BEHAVIOR; EMULSIFYING PROPERTY; EXTENSIVE PARTICLE AGGREGATION; OIL-IN-WATER EMULSIONS; PARTICLE SUSPENSIONS; PROTEIN CONCENTRATIONS; RHEOLOGICAL PROPERTY; SOY PROTEIN ISOLATES;

AGGLOMERATION;

EMULSION; OIL; SODIUM CHLORIDE; SOYBEAN PROTEIN; WATER;

CHEMISTRY; EMULSION; FLOW KINETICS; METABOLISM; PARTICLE SIZE; VISCOSITY;

EMULSIONS; OILS; PARTICLE SIZE; RHEOLOGY; SODIUM CHLORIDE; SOYBEAN PROTEINS; VISCOSITY; WATER;

EID: 84937133940     PISSN: 1744683X     EISSN: 17446848     Source Type: Journal    
DOI: 10.1039/c5sm00954e     Document Type: Article

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