Effects of rutin incorporation on the physical and oxidative stability of soy protein-stabilized emulsions

Zhumei Cui; Xiangzhen Kong; Yeming Chen; Caimeng Zhang; Yufei Hua

doi:10.1016/j.foodhyd.2014.03.006

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Effects of rutin incorporation on the physical and oxidative stability of soy protein-stabilized emulsions

Zhumei Cui Xiangzhen Kong Yeming Chen Caimeng Zhang Yufei Hua

Year: 2014 Journal: Food Hydrocolloids Vol: 41 Pages: 1-9 Publisher: Elsevier BV

DOI: 10.1016/j.foodhyd.2014.03.006

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Keywords:

Rutin Emulsion Chemistry Adsorption Soy protein Surface tension Zeta potential Chemical engineering Chromatography Organic chemistry Antioxidant Food science

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Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Pickering emulsions and particle stabilization

Physical Sciences → Materials Science → Materials Chemistry

Food Chemistry and Fat Analysis

Life Sciences → Agricultural and Biological Sciences → Food Science

Effects of rutin incorporation on the physical and oxidative stability of soy protein-stabilized emulsions

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Citation History

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