Swirling cavitation improves the emulsifying properties of commercial soy protein isolate

Ultrasonics Sonochemistry

Volumn 42, Issue , 2018, Pages 471-481

  Yang, Feng ^a   Liu, Xue ^a   Ren, Xian'e ^a   Huang, Yongchun ^a   Huang, Chengdu ^a   Zhang, Kunming ^a  

^a GUANGXI UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Emulsifying properties; Soy protein isolate; Swirling cavitation

Indexed keywords

CAVITATION; CORRELATION METHODS; COVALENT BONDS; HYDROPHOBICITY; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; PROTEINS; SOLUBILITY; SULFUR COMPOUNDS;

EMULSIFYING PROPERTY; EMULSIFYING STABILITIES; PEARSON CORRELATION ANALYSIS; PHYSICO-CHEMICAL CHANGES; PHYSICOCHEMICAL PROPERTY; PROTEIN CONCENTRATIONS; SOY PROTEIN ISOLATES; SWIRLING CAVITATIONS;

EMULSIFICATION;

SOYBEAN PROTEIN; THIOL GROUP; EMULSIFYING AGENT;

ARTICLE; CORRELATION ANALYSIS; EMULSION; ENZYME CHEMISTRY; FLOCCULATION; HYDROPHOBICITY; PARTICLE SIZE; PHYSICAL CHEMISTRY; PRESSURE; PRIORITY JOURNAL; PROTEIN SECONDARY STRUCTURE; SOLUBILITY; SWIRLING CAVITATION; CHEMICAL PHENOMENA; CHEMISTRY; ULTRASOUND;

EMULSIFYING AGENTS; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; PARTICLE SIZE; SOLUBILITY; SOYBEAN PROTEINS; ULTRASONIC WAVES;

EID: 85037708078     PISSN: 13504177     EISSN: 18732828     Source Type: Journal    
DOI: 10.1016/j.ultsonch.2017.12.014     Document Type: Article

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