Influence of heat treatment before and/or after high-pressure homogenization on the structure and emulsification properties of soybean protein isolate
Jiyong Hu, Bin Yu, Chao Yuan, Haiteng Tao, Zhengzong Wu, Die Dong, Yanmin Lu, Zheng Zhang, Yungang Cao, Haibo Zhao, Yunhui Cheng, Bo Cui
Topics & Concepts
Homogenization (climate)EmulsionChemistryAdsorptionSoy proteinChromatographyProtein aggregationParticle sizeSurface tensionChemical engineeringFood scienceOrganic chemistryBiochemistryThermodynamicsEcologyBiodiversityEngineeringPhysicsBiologyPhysical chemistryProteins in Food SystemsMicroencapsulation and Drying ProcessesMeat and Animal Product Quality