Effect of ultrasonication on the stability and storage of a soy protein isolate-phosphatidylcholine nanoemulsions

Phosphatidylcholine-soybean protein isolate (PC-SPI) nanoemulsions were prepared by ultrasonication. The effects of preparation conditions (SPI and PC addition, ultrasonic power and time) on the structural properties of the nanoemulsions and their storage stability were investigated. The results sho...

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Detalles Bibliográficos
Autores principales: Teng, Fei, He, Mingyu, Xu, Jingwen, Chen, Fanfan, Wu, Changling, Wang, Zhongjiang, Li, Yang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7438485/
https://www.ncbi.nlm.nih.gov/pubmed/32814779
http://dx.doi.org/10.1038/s41598-020-70462-8

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7438485/
https://www.ncbi.nlm.nih.gov/pubmed/32814779
http://dx.doi.org/10.1038/s41598-020-70462-8

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