Formation and stability of Pickering emulsion gels by insoluble soy peptide aggregates through hydrophobic modification.
Sign Up to like & getrecommendations! Published in 2022 at "Food chemistry"
DOI: 10.1016/j.foodchem.2022.132897
Abstract: In this work, a highly stable food-grade Pickering emulsion gels was successfully prepared by hydrophobically modified insoluble soybean peptide aggregates. The relationships between the surface properties of insoluble soybean peptide aggregates and Pickering emulsion gels… read more here.
Keywords: insoluble soybean; peptide aggregates; pickering emulsion; emulsion gels ... See more keywords
Preparation and characterization of emulsion gels stabilized by adequately preprocessed insoluble soybean fiber from okara.
Sign Up to like & getrecommendations! Published in 2023 at "Soft matter"
DOI: 10.1039/d3sm00189j
Abstract: Emulsion gels as soft materials were formulated by insoluble soybean fiber (ISF) assembled from okara in this study. Steam explosion on okara (ISFS) transformed the insoluble fiber in the original okara (ISFU) into soluble fiber.… read more here.
Keywords: insoluble soybean; fiber; emulsion gels; isf ... See more keywords