Ultra-High Pressure Homogenization improves oxidative stability and interfacial properties of soy protein isolate-stabilized emulsions

Food Chemistry

Volumn 209, Issue , 2016, Pages 104-113

  Fernandez Avila, C ^a   Trujillo, A J ^a  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

Author keywords

Emulsion; Interfacial properties; Lipid oxidation; Soy protein; Ultra High Pressure Homogenization

Indexed keywords

EMULSIFICATION; EMULSIONS; FOOD PROCESSING; HIGH RESOLUTION TRANSMISSION ELECTRON MICROSCOPY; OXIDATION RESISTANCE; PARTICLE SIZE; SOYBEAN OIL; STABILITY; TRANSMISSION ELECTRON MICROSCOPY;

CONVENTIONAL EMULSIONS; EMULSIFYING ACTIVITY INDICES; INTERFACIAL PROPERTY; LIPID OXIDATION; OIL-IN-WATER EMULSIONS; SOY PROTEIN; SOY PROTEIN ISOLATES; ULTRA-HIGH PRESSURE HOMOGENIZATIONS;

PROTEINS;

GLYCININ; LIPID HYDROPEROXIDE; MEMBRANE PROTEIN; PROTEIN AGGREGATE; SOYBEAN OIL; SOYBEAN PROTEIN; WATER OIL CREAM; EMULSION; ISOFLAVONE DERIVATIVE; LIPID; WATER;

ARTICLE; DENATURATION; FOOD PROCESSING; HEAT TREATMENT; LIPID OXIDATION; PARTICLE SIZE; PROTEIN AGGREGATION; PROTEIN QUATERNARY STRUCTURE; REDUCTION; TRANSMISSION ELECTRON MICROSCOPY; ULTRA HIGH PRESSURE HOMOGENIZATION; CHEMISTRY; EMULSION; OXIDATION REDUCTION REACTION; PRESSURE;

EMULSIONS; ISOFLAVONES; LIPIDS; OXIDATION-REDUCTION; PARTICLE SIZE; PRESSURE; SOYBEAN OIL; SOYBEAN PROTEINS; WATER;

EID: 84964335771     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.04.019     Document Type: Article

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