Physicochemical properties and storage stability of soybean protein nanoemulsions prepared by ultra-high pressure homogenization

Jing Xu; Dipaloke Mukherjee; Sam K. C. Chang

doi:10.1016/j.foodchem.2017.07.077

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Physicochemical properties and storage stability of soybean protein nanoemulsions prepared by ultra-high pressure homogenization

Jing Xu Dipaloke Mukherjee Sam K. C. Chang

Year: 2017 Journal: Food Chemistry Vol: 240 Pages: 1005-1013 Publisher: Elsevier BV

DOI: 10.1016/j.foodchem.2017.07.077

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Keywords:

Homogenization (climate) Chemistry Chemical engineering Protein stability Storage protein Materials science Chromatography Food science Biochemistry Biology Engineering

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Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Microencapsulation and Drying Processes

Life Sciences → Agricultural and Biological Sciences → Food Science

Food composition and properties

Health Sciences → Nursing → Nutrition and Dietetics

Physicochemical properties and storage stability of soybean protein nanoemulsions prepared by ultra-high pressure homogenization

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Citation History

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