Concepedia

Characteristics of soy protein isolate/gum arabic-stabilized oil-in-water emulsions: influence of different preparation routes and pH

Xiangzhen Kong, Cong Jia, Caimeng Zhang, Yufei Hua, Yeming Chen

RSC Advances · 2017 · 50 citations · 27 references

Open access

Concepts

AgricultureFood ScienceFood EngineeringEmulsion FormationEmulsion FormulationFood EmulsificationFood EmulsionsOilseed ProcessingDroplet Size DistributionPh-induced Emulsion Stability ChangesProtein-based EmulsifiersSoybean Oil EmulsionsStabilization Of Emulsions

Abstract

pH adjustment before or after homogenization with oil greatly influenced the droplet size and emulsifying stability of emulsions.

References

27

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Agriculture, Chemistry, Food Science +13

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Engineering, Chemical Engineering, Materials Engineering +12

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Natural Sciences, Chemical Engineering, Materials Science +16

Effects of heat treatment on the emulsifying properties of pea proteins

Weiwei Peng, Xiangzhen Kong, Yeming Chen et al. · Food Hydrocolloids · 2015 · 384 citations

Agriculture, Biochemistry, Food Science +13