Emulsion-templated liquid oil structuring with soy protein and soy protein: κ-carrageenan complexes

Food Hydrocolloids

Volumn 65, Issue , 2017, Pages 107-120

  Tavernier, Iris ^a   Patel, Ashok R ^a   Van der Meeren, Paul ^a   Dewettinck, Koen ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

Carrageenan; Electrostatic complexation; Emulsion templated; Oil structuring; Oleogelation; Soy protein

Indexed keywords

COMPLEX NETWORKS; EMULSIFICATION; EMULSIONS; IONIC STRENGTH; LIGHT SCATTERING; OSTWALD RIPENING; STABILITY; VISCOSITY;

CARRAGEENANS; ELECTROSTATIC COMPLEXATION; EMULSION-TEMPLATED; LIQUID OIL; OIL STRUCTURING; OLEOGEL; OLEOGELATION; SOY PROTEIN; SOY PROTEIN ISOLATES; TEMPLATED;

PROTEINS;

EID: 85006699388     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.11.008     Document Type: Article

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