Rheological properties and permeability of soy protein-stabilised emulsion gels made by acidification with glucono-δ-lactone

BACKGROUND: Soy protein, an important efficient emulsifier, is widely used by the food industry for incorporation into milk, yogurts, ice cream, salad dressings, dessert products, etc. The objective of this study was to investigate the rheological and physical properties of soy protein‐stabilised em...

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Veröffentlicht in:	Journal of the science of food and agriculture 2011-09, Vol.91 (12), p.2186-2191
Hauptverfasser:	Li, Fang, Kong, Xianzhen, Zhang, Caimeng, Hua, Yufei
Format:	Artikel
Sprache:	eng
Schlagworte:	Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts Biological and medical sciences Chemical Phenomena Elastic Modulus emulsion gel Emulsions Food Additives - chemistry Food industries Food Technology - methods Food, Formulated - analysis Fundamental and applied biological sciences. Psychology Gels Gluconates - chemistry Hot Temperature Hydrogen-Ion Concentration Kinetics Lactones - chemistry Milk and cheese industries. Ice creams Milk Proteins - chemistry Milk Proteins - isolation & purification Osmolar Concentration Permeability Protein Stability Rheology soy protein Soybean Proteins - chemistry Surface Properties Transition Temperature Vegetable Proteins - chemistry Whey Proteins whey separation
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