Freeze–thaw stability of emulsions with soy protein isolate through interfacial engineering

Mohammad Noshad; Mohebbat Mohebbi; Fakhri Shahidi; Arash Koocheki

doi:10.1016/j.ijrefrig.2015.05.007

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Freeze–thaw stability of emulsions with soy protein isolate through interfacial engineering

Mohammad Noshad Mohebbat Mohebbi Fakhri Shahidi Arash Koocheki

Year: 2015 Journal: International Journal of Refrigeration Vol: 58 Pages: 253-260 Publisher: Elsevier BV

DOI: 10.1016/j.ijrefrig.2015.05.007

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Keywords:

Emulsion Creaming Differential scanning calorimetry Chemical engineering Soy protein Biopolymer Materials science Crystallization Chemistry Microstructure Flocculation Chromatography Composite material Polymer Food science

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Topics

Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Microencapsulation and Drying Processes

Life Sciences → Agricultural and Biological Sciences → Food Science

Freezing and Crystallization Processes

Physical Sciences → Engineering → Mechanics of Materials

Freeze–thaw stability of emulsions with soy protein isolate through interfacial engineering

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Citation History

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