Homogenization pressure and soybean protein concentration impact the stability of perilla oil nanoemulsions

Miao Hu; Fengying Xie; Shuang Zhang; Yang Li; Baokun Qi

doi:10.1016/j.foodhyd.2019.105575

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Homogenization pressure and soybean protein concentration impact the stability of perilla oil nanoemulsions

Miao Hu Fengying Xie Shuang Zhang Yang Li Baokun Qi

Year: 2019 Journal: Food Hydrocolloids Vol: 101 Pages: 105575-105575 Publisher: Elsevier BV

DOI: 10.1016/j.foodhyd.2019.105575

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Keywords:

Homogenization (climate) Chemistry Soybean oil Chemical engineering Particle size Protein adsorption Chromatography Soy protein Adsorption Materials science Food science Organic chemistry

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Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Food Chemistry and Fat Analysis

Life Sciences → Agricultural and Biological Sciences → Food Science

Microencapsulation and Drying Processes

Life Sciences → Agricultural and Biological Sciences → Food Science

Homogenization pressure and soybean protein concentration impact the stability of perilla oil nanoemulsions

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