Impact of ultrasonic treatment on an emulsion system stabilized with soybean protein isolate and lecithin: Its emulsifying property and emulsion stability

Food Hydrocolloids

Volumn 63, Issue , 2017, Pages 727-734

  Sui, Xiaonan ^a,b   Bi, Shuang ^a   Qi, Baokun ^a,b   Wang, Zhongjiang ^a,b   Zhang, Min ^c   Li, Yang ^a,b   Jiang, Lianzhou ^a,b  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

^b National Research Center of Soybean Engineering and Technology   (China)

^c BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY   (China)

Author keywords

Emulsion system; Lecithin; Soybean protein isolate; Sunflower oil; Ultrasonic treatment

Indexed keywords

EMULSIFICATION; EMULSIONS; LECITHIN; PARTICLE SIZE; PROTEINS; SOYBEAN OIL; SYSTEM STABILITY; ULTRASONIC EQUIPMENT;

EMULSIFYING PROPERTY; EMULSION STABILITY; EMULSION SYSTEMS; PROPERTIES OF EMULSIONS; PROTEIN ISOLATES; SOYBEAN PROTEIN ISOLATE; SOYBEAN PROTEINS; ULTRASONIC PARAMETERS; ULTRASONIC POWER; ULTRASONIC TREATMENTS;

SUNFLOWER OIL;

EID: 84996508891     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.10.024     Document Type: Article

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