Emulsifying properties of high pressure treated soy protein isolate and 7S and 11S globulins

Food Hydrocolloids ◽

10.1016/s0268-005x(01)00023-6 ◽

2001 ◽

Vol 15 (3) ◽

pp. 263-269 ◽

Author(s):

E Molina ◽

A Papadopoulou ◽

D.A Ledward

Keyword(s):

High Pressure ◽

Soy Protein ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Emulsifying Properties ◽

7S And 11S Globulins ◽

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Development and mechanical properties of soy protein isolate-chitin nanofibers complex gel: The role of high-pressure homogenization

LWT ◽

10.1016/j.lwt.2021.112090 ◽

2021 ◽

pp. 112090

Author(s):

Qi-Hui Chen ◽

Xiao-Yin Li ◽

Chun-Lan Huang ◽

Peng Liu ◽

Qing-Zhu Zeng ◽

...

Keyword(s):

Mechanical Properties ◽

High Pressure ◽

Soy Protein ◽

Soy Protein Isolate ◽

Protein Isolate ◽

High Pressure Homogenization ◽

Chitin Nanofibers

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Gel properties and structural characteristics of soy protein isolate treated with different salt ions before spray drying combined with dynamic high-pressure micro-fluidization

Food and Bioproducts Processing ◽

10.1016/j.fbp.2020.10.016 ◽

2021 ◽

Vol 125 ◽

pp. 68-78

Author(s):

Li Zheng ◽

Mingyu He ◽

Xuena Zhang ◽

Joe M. Regenstein ◽

Zhongjiang Wang ◽

...

Keyword(s):

High Pressure ◽

Spray Drying ◽

Soy Protein ◽

Structural Characteristics ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Gel Properties ◽

Salt Ions ◽

Dynamic High Pressure

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Effect of high‐pressure processing enzymatic hydrolysates of soy protein isolate on the emulsifying and oxidative stability of myofibrillar protein‐prepared oil‐in‐water emulsions

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.10433 ◽

2020 ◽

Vol 100 (10) ◽

pp. 3910-3919

Author(s):

Haining Guan ◽

Xiaoqin Diao ◽

Danyi Liu ◽

Jianchun Han ◽

Baohua Kong ◽

...

Keyword(s):

High Pressure ◽

Oxidative Stability ◽

Soy Protein ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Myofibrillar Protein ◽

High Pressure Processing ◽

Enzymatic Hydrolysates ◽

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Effect of high pressure treatment on aggregation and structural properties of soy protein isolate

LWT ◽

10.1016/j.lwt.2008.07.012 ◽

2009 ◽

Vol 42 (2) ◽

pp. 606-611 ◽

Author(s):

Chuan-He Tang ◽

Ching-Yung Ma

Keyword(s):

High Pressure ◽

Structural Properties ◽

Soy Protein ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Pressure Treatment ◽

High Pressure Treatment

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Foaming and emulsifying properties of soy protein isolate and hydrolysates in skin and hair care products

Journal of Surfactants and Detergents ◽

10.1007/s11743-998-0026-2 ◽

1998 ◽

Vol 1 (2) ◽

pp. 241-246 ◽

Author(s):

Wu Wu ◽

N. S. Hettiarachchy

Keyword(s):

Soy Protein ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Emulsifying Properties ◽

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Structural and Emulsifying Properties of Soy Protein Isolate Subjected to Acid and Alkaline pH-Shifting Processes

Journal of Agricultural and Food Chemistry ◽

10.1021/jf901585n ◽

2009 ◽

Vol 57 (16) ◽

pp. 7576-7583 ◽

Author(s):

Jiang Jiang ◽

Jie Chen ◽

Youling L. Xiong

Keyword(s):

Soy Protein ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Emulsifying Properties ◽

Alkaline Ph ◽

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Effect of high pressure and soy protein isolate combinations on the water holding capacity and texture of pork meat batters

Ukrainian Food Journal ◽

10.24263/2304-974x-2019-8-2-8 ◽

2019 ◽

Vol 8 (2) ◽

Author(s):

Valerii Sukmanov ◽

Ma Hanjun ◽

Yan-ping Li

Keyword(s):

High Pressure ◽

Soy Protein ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Water Holding Capacity ◽

Pork Meat ◽

Meat Batters ◽

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Formation of soy protein isolate (SPI)-citrus pectin (CP) electrostatic complexes under a high-intensity ultrasonic field: Linking the enhanced emulsifying properties to physicochemical and structural properties

Ultrasonics Sonochemistry ◽

10.1016/j.ultsonch.2019.104748 ◽

2019 ◽

Vol 59 ◽

pp. 104748 ◽

Author(s):

Xiaobin Ma ◽

Tianyi Yan ◽

Furong Hou ◽

Weijun Chen ◽

Song Miao ◽

...

Keyword(s):

Structural Properties ◽

Soy Protein ◽

High Intensity ◽

Soy Protein Isolate ◽

Ultrasonic Field ◽

Protein Isolate ◽

Emulsifying Properties ◽

Citrus Pectin ◽

Physicochemical And Structural Properties

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Effect of High Pressure Treatment on Interfacial Properties, Structure and Oxidative Stability of Soy Protein Isolate-Stabilized Emulsions

Journal of Oleo Science ◽

10.5650/jos.ess18228 ◽

2019 ◽

Vol 68 (5) ◽

pp. 409-418

Author(s):

Shuang Chen ◽

Xiaodan Wang ◽

Yeye Xu ◽

Xiaonan Zhang ◽

Xibo Wang ◽

...

Keyword(s):

High Pressure ◽

Oxidative Stability ◽

Soy Protein ◽

Soy Protein Isolate ◽

Interfacial Properties ◽

Protein Isolate ◽

Pressure Treatment ◽

High Pressure Treatment

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Fabrication and emulsifying properties of non-covalent complexes between soy protein isolate fibrils and soy soluble polysaccharides

Food & Function ◽

10.1039/d1fo01604k ◽

2021 ◽

Author(s):

Hekai Zhao ◽

Shengnan Wang ◽

Guilan Zhao ◽

Yangyang Li ◽

Xiulin Liu ◽

...

Keyword(s):

Ir Spectroscopy ◽

Zeta Potential ◽

Soy Protein ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Emulsifying Properties ◽

Oil In Water ◽

Ft Ir ◽

Ft Ir Spectroscopy

Non-covalent complexes (SPIF/SSPS) between soy protein isolate fibrils (SPIF) and soy soluble polysaccharides (SSPS) were fabricated and used to stabilize oil-in-water (O/W) emulsions. FT-IR spectroscopy and zeta potential results demonstrated...

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