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

Shuang Chen; Xiaodan Wang; Yeye Xu; Xiaonan Zhang; Xibo Wang; Lianzhou Jiang

doi:10.5650/jos.ess18228

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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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 ◽

Cited By ~ 87

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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Ultra-High Pressure Homogenization improves oxidative stability and interfacial properties of soy protein isolate-stabilized emulsions

Food Chemistry ◽

10.1016/j.foodchem.2016.04.019 ◽

2016 ◽

Vol 209 ◽

pp. 104-113 ◽

Cited By ~ 37

Author(s):

C. Fernandez-Avila ◽

A.J. Trujillo

Keyword(s):

High Pressure ◽

Oxidative Stability ◽

Soy Protein ◽

Soy Protein Isolate ◽

Interfacial Properties ◽

Protein Isolate ◽

High Pressure Homogenization ◽

Ultra High Pressure

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Effect of dynamic high-pressure treatment on the interfacial and foaming properties of soy protein isolate–hydroxypropylmethylcelluloses systems

Food Hydrocolloids ◽

10.1016/j.foodhyd.2011.02.013 ◽

2011 ◽

Vol 25 (6) ◽

pp. 1640-1645 ◽

Cited By ~ 25

Author(s):

Karina D. Martínez ◽

Vykundeshwari Ganesan ◽

Ana M.R. Pilosof ◽

Federico M. Harte

Keyword(s):

High Pressure ◽

Soy Protein ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Foaming Properties ◽

Pressure Treatment ◽

High Pressure Treatment ◽

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 ◽

Oil In Water

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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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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 ◽

Cited By ~ 214

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 ◽

11S Globulins

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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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Effects of high-pressure treatment on some physicochemical and functional properties of soy protein isolates

Food Hydrocolloids ◽

10.1016/j.foodhyd.2007.01.027 ◽

2008 ◽

Vol 22 (4) ◽

pp. 560-567 ◽

Cited By ~ 147

Author(s):

Xian-Sheng Wang ◽

Chuan-He Tang ◽

Bian-Sheng Li ◽

Xiao-Quan Yang ◽

Ling Li ◽

...

Keyword(s):

High Pressure ◽

Functional Properties ◽

Soy Protein ◽

Pressure Treatment ◽

Protein Isolates ◽

High Pressure Treatment ◽

Soy Protein Isolates ◽

Physicochemical And Functional Properties

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High-pressure treatment of dry-cured Iberian ham. Effect on colour and oxidative stability during chill storage packed in modified atmosphere

European Food Research and Technology ◽

10.1007/s00217-005-0176-x ◽

2005 ◽

Vol 222 (5-6) ◽

pp. 486-491 ◽

Cited By ~ 48

Author(s):

A. I. Andrés ◽

C. E. Adamsen ◽

J. K. S. Møller ◽

J. Ruiz ◽

L. H. Skibsted

Keyword(s):

High Pressure ◽

Oxidative Stability ◽

Modified Atmosphere ◽

Pressure Treatment ◽

High Pressure Treatment ◽

Chill Storage

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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) ◽

Cited By ~ 1

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 ◽

Water Holding

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