Soy protein nano-aggregates with improved functional properties prepared by sequential pH treatment and ultrasonication

Food Hydrocolloids

Volumn 55, Issue , 2016, Pages 200-209

  Lee, H ^a   Yildiz, G ^a   dos Santos, L C ^a,b   Jiang, S ^a   Andrade, J E ^a   Engeseth, N J ^a   Feng, H ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^b FEDERAL UNIVERSITY OF SÃO CARLOS   (Brazil)

Author keywords

Encapsulation; Nanoparticles; PH treatment; Soy protein; Ultrasound; Vitamin D3

Indexed keywords

AGGREGATES; ALKALINITY; PROTEINS; SOLUBILITY; ULTRASONICS;

FUNCTIONAL PROPERTIES; NANO AGGREGATES; PH TREATMENT; PROTEIN AGGREGATES; SOLUBLE PROTEINS; SOY PROTEIN; SOY PROTEIN ISOLATES; ULTRA-SONICATION; VITAMIN D3; VITAMIN-D;

NANOPARTICLES;

EID: 84960382693     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.11.022     Document Type: Article

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