Soybean protein isolate gel particles as foaming and emulsifying agents

Food Hydrocolloids

Volumn 60, Issue , 2016, Pages 206-215

  Matsumiya, Kentaro ^a,b   Murray, Brent S ^a  

^a UNIVERSITY OF LEEDS   (United Kingdom)

^b KYOTO UNIVERSITY   (Japan)

Author keywords

Emulsion; Foam; Gel particle; Pickering stabilization; Soybean protein isolate; Stability

Indexed keywords

BLENDING; EMULSIFICATION; HOMOGENIZATION METHOD; MOLECULAR WEIGHT; PROTEINS; SALTS; SUSPENSIONS (FLUIDS);

ADDED SALT; CONDITION; EMULSIFYING AGENTS; FUNCTIONAL PROPERTIES; GEL PARTICLES; HIGH PRESSURE; PICKERING STABILIZATION; PROTEIN ISOLATES; SOYBEAN PROTEIN ISOLATE; SOYBEAN PROTEINS;

STABILIZATION;

EID: 84962195817     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.03.028     Document Type: Article

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