Influence of nanocomplexation with curcumin on emulsifying properties and emulsion oxidative stability of soy protein isolate at pH 3.0 and 7.0

Food Hydrocolloids

Volumn 61, Issue , 2016, Pages 102-112

  Chen, Shuo ^a   Zhang, Ning ^b   Tang, Chuan He ^a,c  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b JINAN UNIVERSITY   (China)

^c South China University of Technology   (China)

Author keywords

Curcumin; Emulsifying property; Nanocomplexation; Oxidative stability; Soy protein isolate (SPI)

Indexed keywords

BIOCHEMISTRY; EMULSIFICATION; HYDROPHOBICITY; NANOPARTICLES; PARTICLE SIZE; PH; STABILITY;

CURCUMIN; EMULSIFYING PROPERTY; LIPID OXIDATION; NANOCOMPLEXATION; OXIDATIVE STABILITY; PH VALUE; PHENOL COMPOUNDS; SOY PROTEIN ISOLATE; SOY PROTEIN ISOLATES; SURFACE HYDROPHOBICITY;

PROTEINS;

EID: 84966714186     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.04.048     Document Type: Article

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