Effect of Ionic Strength on Freeze–Thaw Stability of Glycosylated Soy Protein Emulsion

2020 ◽  
Author(s):  
Yuying Wang ◽  
Xiaodan Wang ◽  
Guorong Wang ◽  
Xibo Wang
Keyword(s):  
Ionic Strength ◽  
Soy Protein ◽  
Freeze Thaw

The influence of ionic strength on the characteristics of heat-induced soy protein aggregate nanoparticles and the freeze–thaw stability of the resultant Pickering emulsions

2017 ◽  
Vol 8 (8) ◽  
pp. 2974-2981 ◽  
Author(s):  
Xue-Feng Zhu ◽  
Jie Zheng ◽  
Fu Liu ◽  
Chao-Ying Qiu ◽  
Wei-Feng Lin ◽  
...  
Keyword(s):  
Ionic Strength ◽  
Soy Protein ◽  
Pickering Emulsions ◽  
Protein Aggregate ◽  
Freeze Thaw ◽  
Protein Nanoparticles

Soy protein nanoparticles as Pickering stabilizers can be induced by heating in the presence of NaCl. The Pickering emulsions with NaCl exhibited much better freeze-thaw stability than those without NaCl.

scholarly journals Effect of Ultrasonic Treatment on Freeze-thaw Stability of Soy Protein Isolate Gel

2019 ◽  
Vol 68 (11) ◽  
pp. 1113-1123
Author(s):  
Guowei Zhou ◽  
Jingnan Liu ◽  
Guorong Wang ◽  
Lin Wang ◽  
Anqi Zhang ◽  
...  
Keyword(s):  
Soy Protein ◽  
Ultrasonic Treatment ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Freeze Thaw

scholarly journals Effect of pH on Freeze-thaw Stability of Glycated Soy Protein Isolate

2019 ◽  
Vol 68 (3) ◽  
pp. 281-290 ◽  
Author(s):  
Xiaodan Wang ◽  
Shuang Chen ◽  
Qiang Cui ◽  
Rui Li ◽  
Xibo Wang ◽  
...  
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Effect Of Ph ◽  
Freeze Thaw

Effect of freeze–thaw cycles on the emulsion activity and structural characteristics of soy protein isolate

2015 ◽  
Vol 50 (10) ◽  
pp. 1607-1613 ◽  
Author(s):  
Juyang Zhao ◽  
Fujia Dong ◽  
Yuanyuan Li ◽  
Baohua Kong ◽  
Qian Liu
Keyword(s):  
Soy Protein ◽  
Structural Characteristics ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Freeze Thaw

Improving the emulsion freeze-thaw stability of soy protein hydrolysate-dextran conjugates

LWT ◽  
2019 ◽  
Vol 116 ◽  
pp. 108506 ◽  
Author(s):  
Anqi Zhang ◽  
Jie Yu ◽  
Guorong Wang ◽  
Xibo Wang ◽  
Ligang Zhang
Keyword(s):  
Soy Protein ◽  
Protein Hydrolysate ◽  
Freeze Thaw ◽  
Soy Protein Hydrolysate

Freeze-Thaw Stability of Oil-in-Water Prepared with Soy Protein Isolate-Maltodextrin Conjugates

2012 ◽  
Vol 602-604 ◽  
pp. 1206-1210
Author(s):  
Guo Ping Yu ◽  
Chao Ran Dou ◽  
Yan Song ◽  
Hao Wu ◽  
Zhu Gong
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Freeze Thaw ◽  
Covalent Coupling ◽  
Oil In Water ◽  
The Impact

The objective of the study was to investigate the impact of soy protein isolate (SPI)-maltodextrin conjugates on the freeze-thaw stability of oil-in-water emulsions. Covalent coupling of maltodextrin to SPI was achieved by wet heating of SPI- maltodextrin mixtures of different weight ratios and different protein contents at 70,80,90,100°C for 1 to 5 h. The freeze-thaw stability was characterized by measurements of creaming index and oiling off after isothermal storage at -20 °C for 24 h and further thawing. Compared with those stabilized by SPI alone, o/w emulsions stabilized by SPI-maltodextrin conjugates showed a higher stability against freeze-thaw treatment, exhibiting a lower creaming index and oiling off.

scholarly journals Influence of Protein Hydrolysis on the Freeze-thaw Stability of Emulsions Prepared with Soy Protein - Dextran Conjugates

2019 ◽  
Vol 68 (10) ◽  
pp. 959-965
Author(s):  
Yuying Wang ◽  
Jie Yu ◽  
Ning Xu ◽  
Guorong Wang ◽  
Xibo Wang
Keyword(s):  
Soy Protein ◽  
Protein Hydrolysis ◽  
Freeze Thaw
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