Effect of plant protein-polysaccharide complexes produced by mano-thermo-sonication and pH-shifting on the structure and stability of oil-in-water emulsions

Innovative Food Science and Emerging Technologies

Volumn 47, Issue , 2018, Pages 317-325

  Yildiz, Gulcin ^a   Ding, Junzhou ^a   Andrade, Juan ^a   Engeseth, Nicki J ^a   Feng, Hao ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

Emulsifying property; Modified starch; Mono thermo sonication; Pea protein isolate; Protein polysaccharide complexes; Soy protein isolate

Indexed keywords

COVALENT BONDS; DROPS; EMULSIFICATION; EMULSIONS; FOOD PRODUCTS; HYDROPHOBICITY; MICROEMULSIONS; OILS AND FATS; SOLUBILITY; STARCH; SULFUR COMPOUNDS;

EMULSIFYING PROPERTY; MODIFIED STARCHES; PEA PROTEIN ISOLATES; PROTEIN-POLYSACCHARIDE COMPLEX; SOY PROTEIN ISOLATES; THERMO SONICATIONS;

PROTEINS;

EID: 85044106079     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2018.03.005     Document Type: Article

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