Improvement of emulsifying properties of soy protein through selective hydrolysis: Interfacial shear rheology of adsorption layer

Food Hydrocolloids

Volumn 60, Issue , 2016, Pages 453-460

  Li, Weiwei ^a   Wang, Yaosong ^b   Zhao, Haibo ^a   He, Zhiyong ^a   Zeng, Maomao ^a   Qin, Fang ^a   Chen, Jie ^a  

^a JIANGNAN UNIVERSITY   (China)

^b NANJING FORESTRY UNIVERSITY   (China)

Author keywords

Du no y ring; Emulsion; Interfacial shear rheology; Selective hydrolysis; Soy protein; conglycinin

Indexed keywords

ADSORPTION; ELASTICITY; EMULSIFICATION; FLEXIBLE STRUCTURES; PROTEINS; SHEAR FLOW; SODIUM; VISCOELASTICITY;

ADSORPTION LAYER; DU NOUY RING; EMULSIFYING PROPERTY; GLYCININ; INTERFACIAL SHEAR RHEOLOGY; OIL-WATER INTERFACE; SELECTIVE HYDROLYSIS; SOY PROTEIN; SOY PROTEIN ISOLATES; Β-CONGLYCININ;

HYDROLYSIS;

EID: 84963815718     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.04.019     Document Type: Article

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