Freeze-thaw stability of emulsions with soy protein isolate through interfacial engineering

International Journal of Refrigeration

Volumn 58, Issue , 2015, Pages 253-260

  Noshad, Mohammad ^a   Mohebbi, Mohebbat ^a   Shahidi, Fakhri ^a   Koocheki, Arash ^a  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

Author keywords

Chitosan; Freeze thaw cycle; Multilayer emulsion; OSA starch; Soy protein isolate; Stability

Indexed keywords

CHEMICAL CONTAMINATION; CHITIN; CHITOSAN; CONVERGENCE OF NUMERICAL METHODS; DEPOSITION; DIFFERENTIAL SCANNING CALORIMETRY; DROPS; EMULSIFICATION; EMULSIONS; FREEZING; MULTILAYERS; OILS AND FATS; PARTICLE SIZE; PROTEINS; STARCH; THAWING; THERMAL PROCESSING (FOODS);

CRYSTALLIZATION BEHAVIOURS; ELECTROSTATIC LAYER-BY-LAYER DEPOSITION; FREEZE-THAW CYCLES; FREEZE-THAW STABILITY; INTERFACIAL COMPOSITION; INTERFACIAL MEMBRANES; OIL-IN-WATER EMULSIONS; SOY PROTEIN ISOLATES;

STABILITY;

EID: 84942809921     PISSN: 01407007     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijrefrig.2015.05.007     Document Type: Article

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