SPI microgels applied to Pickering stabilization of O/W emulsions by ultrasound and high-pressure homogenization: rheology and spray drying

Food Research International

Volumn 122, Issue , 2019, Pages 383-391

  Benetti, João Vitor Munari ^a   do Prado Silva, Jessica Thaís ^a   Nicoletti, Vânia Regina ^a  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

Dispersed systems; Microparticles; Monovalent salts; Particle size; Sonication; Soybean protein

Indexed keywords

DRYING; EMULSIFICATION; HIGH PRESSURE ENGINEERING; HYDRATION; PARTICLE SIZE; PROTEINS; SHEAR THINNING; SODIUM CHLORIDE; SONICATION; SOYBEAN OIL; SPRAY DRYING; SUSPENSIONS (FLUIDS); ULTRASONICS;

DISPERSED SYSTEMS; HIGH PRESSURE HOMOGENIZATION; MICRO-PARTICLES; MONOVALENT SALT; NUTRITIONAL AND FUNCTIONAL PROPERTIES; SHEAR-THINNING BEHAVIOR; SOYBEAN PROTEIN ISOLATES (SPI); SOYBEAN PROTEINS;

OSTWALD RIPENING;

SOYBEAN PROTEIN;

CHEMISTRY; DESICCATION; EMULSION; FLOW KINETICS; FOOD HANDLING; PARTICLE SIZE; PROCEDURES; ULTRASOUND;

DESICCATION; EMULSIONS; FOOD HANDLING; MICROGELS; PARTICLE SIZE; RHEOLOGY; SONICATION; SOYBEAN PROTEINS;

EID: 85064474932     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2019.04.020     Document Type: Article

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