Impact of ultrasonic treatment on an emulsion system stabilized with soybean protein isolate and lecithin: Its emulsifying property and emulsion stability
Sign Up to like & getrecommendations! Published in 2017 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2016.10.024
Abstract: Abstract The present study aims to investigate the impact of ultrasonic treatment on the emulsifying property and emulsion stability of an emulsion system stabilized with soybean protein isolate (SPI) and lecithin. Ultrasonic parameters used were… read more here.
Keywords: emulsifying property; property emulsion; emulsion; emulsion stability ... See more keywords