Ultra-High Pressure Homogenization enhances physicochemical properties of soy protein isolate-stabilized emulsions

Keyphrases

• Physicochemical Properties 100%
• High-pressure Homogenization 100%
• Emulsion 100%
• Soy Protein Isolate 100%
• Conventional Homogenization 36%
• Physical Stability 36%
• Particle Size 18%
• Transmission Electron Microscopy 9%
• Thermal Treatment 9%
• Soybean Oil 9%
• Stability Properties 9%
• Viscosity 9%
• Rheological Properties 9%
• Oil-in-water Emulsion 9%
• Stability Improvement 9%
• Homogenization Method 9%
• Visual Observation 9%
• Oil Properties 9%
• Protein Isolate 9%
• Flow Curve 9%
• Protein Denaturation 9%
• Turbiscan Analysis 9%
• Rotational Rheometer 9%
• Laser Diffraction 9%
• Particle Size Measurement 9%

Food Science

• Soy Protein 100%
• Homogenization Pressure 100%
• Soybean Oil 20%
• Transmission Electron Microscopy 20%
• Protein Isolates 20%
• Biopolymer Denaturation 20%

Chemical Engineering

• Soy Protein 100%
• Soybean Protein 100%