Freeze-thaw stability of oil-in-water emulsions stabilized by soy protein isolate-dextran conjugates

LWT

Volumn 78, Issue , 2017, Pages 241-249

  Zhang, Zeyu ^a   Wang, Xibo ^a   Yu, Jie ^a   Chen, Shuang ^a   Ge, Hongru ^a   Jiang, Lianzhou ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

Author keywords

Conjugates; Dextran; Emulsions; Freeze thaw stability; Soy protein isolate

Indexed keywords

DEXTRAN; EMISSION SPECTROSCOPY; EMULSIFICATION; EMULSIONS; FREEZING; GLYCOSYLATION; PROTEINS; STABILITY; THAWING; ULTRASONICS;

CONJUGATES; FLUORESCENCE EMISSION SPECTROSCOPY; FOURIER TRANSFORM INFRA REDS; FREEZE-THAW STABILITY; OIL-IN-WATER (O/W) EMULSION; OIL-IN-WATER EMULSIONS; SOY PROTEIN ISOLATES; SPECIFIC SURFACE AREA (SSA);

OSTWALD RIPENING;

EID: 85007451751     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.12.051     Document Type: Article

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