Effect of high-pressure treatment on emulsifying properties of soybean proteins

Food Hydrocolloids

Volumn 19, Issue 2, 2005, Pages 289-296

  Puppo, M C ^a   Speroni, F ^a   Chapleau, N ^b   De Lamballerie, M ^b   Anon M C ^a   Anton, M ^c  

^a Argentina   (Argentina)

^b Universite de Nantes   (France)

^c B   (France)

Author keywords

Emulsifying properties; Emulsion rheology; High pressure treatment; Soybean protein isolates

Indexed keywords

ALKALINITY; DROPS; EMULSIFICATION; EMULSIONS; FLOCCULATION; HIGH PRESSURE EFFECTS; OSTWALD RIPENING; PH; PHASE INTERFACES;

DROPLETS SIZES; EMULSIFYING PROPERTY; EMULSION RHEOLOGY; HIGH PRESSURE; HIGH-PRESSURE PROCESSING; HIGH-PRESSURE TREATMENT; PH CONDITION; PROTEIN ISOLATES; SOYBEAN PROTEIN ISOLATE; SOYBEAN PROTEINS;

PROTEINS;

SOYBEAN PROTEIN;

ACIDIFICATION; ADSORPTION; ARTICLE; EMULSION; PH MEASUREMENT; PRESSURE; SOYBEAN;

GLYCINE MAX;

EID: 8644259215     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2004.07.001     Document Type: Article

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