Effects of the size and content of protein aggregates on the rheological and structural properties of soy protein isolate emulsion gels induced by CaSO4

Food Chemistry

Volumn 221, Issue , 2017, Pages 130-138

  Wang, Xufeng ^a   He, Zhiyong ^a   Zeng, Maomao ^a   Qin, Fang ^a   Adhikari, Benu ^b   Chen, Jie ^a  

^a JIANGNAN UNIVERSITY   (China)

^b RMIT UNIVERSITY   (Australia)

Author keywords

Aggregates; Emulsion gel; Microstructure; Rheological properties; Soy protein

Indexed keywords

ELASTIC MODULI; EMULSIFICATION; GELATION; GELS; MICROSTRUCTURE; PROTEINS; SCANNING ELECTRON MICROSCOPY; STRUCTURAL PROPERTIES;

CONFOCAL LASER SCANNING MICROSCOPY; EMULSION GEL; GELATION TEMPERATURE; MICRO-STRUCTURAL PROPERTIES; RHEOLOGICAL PROPERTY; SOY PROTEIN; SOY PROTEIN ISOLATES; WATER HOLDING CAPACITY;

AGGREGATES;

CALCIUM SULFATE; PROTEIN AGGREGATE; SOYBEAN PROTEIN; EMULSION; GEL; ISOFLAVONE DERIVATIVE; WATER;

ARTICLE; CONFOCAL LASER SCANNING MICROSCOPY; DISPERSION; EMULSION; FLOW KINETICS; GEL; GELATION; HEATING; HYDROPHOBICITY; PARTICLE SIZE; PHYSICAL CHEMISTRY; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN CONTENT; PROTEIN STRUCTURE; RIGIDITY; SCANNING ELECTRON MICROSCOPY; SURFACE AREA; SURFACE PROPERTY; TEMPERATURE SENSITIVITY; VISCOELASTICITY; YOUNG MODULUS; CHEMISTRY; COLD; PHYSIOLOGY;

COLD TEMPERATURE; EMULSIONS; GELS; ISOFLAVONES; PROTEIN AGGREGATES; RHEOLOGY; SOYBEAN PROTEINS; WATER;

EID: 84993990752     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.10.019     Document Type: Article

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