Controlled formation and stabilization of nanosized colloidal suspensions by combination of soy protein and biosurfactant stevioside as stabilizers

Food Hydrocolloids

Volumn 52, Issue , 2016, Pages 317-328

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

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b South China University of Technology   (China)

^c SHENYANG NORMAL UNIVERSITY   (China)

Author keywords

Nanosuspensions; Particle surface; Soy protein; Stabilization; Stevioside

Indexed keywords

AGGLOMERATION; BIOMOLECULES; PARTICLE SIZE; PROTEINS; SURFACE ACTIVE AGENTS; SURFACE DEFECTS; SUSPENSIONS (FLUIDS);

BIO-SURFACTANTS; COLLOIDAL SUSPENSIONS; MODEL COMPOUND; NANO PRECIPITATIONS; NANO-SUSPENSIONS; PARTICLE SURFACE; SOY PROTEIN; STABILISER; STEVIOSIDES; SURFACE ACTIVITIES;

STABILIZATION;

EID: 84937604690     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.07.005     Document Type: Article

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