Impact of the release rate of magnesium ions in multiple emulsions (water-in-oil-in-water) containing BSA on the resulting physical properties and microstructure of soy protein gel

Food Chemistry

Volumn 220, Issue , 2017, Pages 452-459

  Zhu, Qiaomei ^a   Zhao, Ling ^a   Zhang, Hui ^a   Saito, Masayoshi ^b   Yin, Lijun ^a,c  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b JAPAN INTERNATIONAL RESEARCH CENTER FOR AGRICULTURAL SCIENCES   (Japan)

^c HENAN UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

BSA; MgCl2; Microstructure; Release rate; Tofu; W O W emulsions

Indexed keywords

BODY FLUIDS; EMULSIONS; GELATION; IONS; METAL IONS; MICROSTRUCTURE; PROTEINS; RATE CONSTANTS;

BOVINE SERUM ALBUMINS; CONFOCAL LASER SCANNING MICROSCOPY; HOMOGENEOUS MICROSTRUCTURE; MGCL2; PROPERTIES AND MICROSTRUCTURES; RELEASE RATE; TOFU; VISCOELASTIC MEASUREMENTS;

MAGNESIUM;

BOVINE SERUM ALBUMIN; DODECANE; ELECTROLYTE; MAGNESIUM CHLORIDE; MAGNESIUM ION; SILICONE OIL; SOY PROTEIN GEL; SOYBEAN PROTEIN; UNCLASSIFIED DRUG; WATER OIL CREAM; EMULSION; GEL; MAGNESIUM; OIL; WATER;

ARTICLE; CONFOCAL LASER SCANNING MICROSCOPY; CONTROLLED RELEASE FORMULATION; DIFFERENTIAL SCANNING CALORIMETRY; GELATION; MOISTURE; OSMOREGULATION; OSMOTIC PRESSURE; PARTICLE SIZE; PHOTON CORRELATION SPECTROSCOPY; RATE CONSTANT; SEDIMENTATION; TOFU; VISCOELASTICITY; VISCOMETRY; ANALYSIS; ANIMAL; BOVINE; CHEMISTRY; CONFOCAL MICROSCOPY; EMULSION; GEL; METABOLISM; SOY FOOD;

ANIMALS; CATTLE; EMULSIONS; GELS; MAGNESIUM; MICROSCOPY, CONFOCAL; OILS; SERUM ALBUMIN, BOVINE; SOY FOODS; SOYBEAN PROTEINS; WATER;

EID: 84991648653     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.10.016     Document Type: Article

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