Emulsion gels stabilized by soybean protein isolate and pectin: Effects of high intensity ultrasound on the gel properties, stability and β-carotene digestive characteristics

In this study, soybean protein isolate (SPI) and pectin emulsion gels were prepared by thermal induction, and the effects of high intensity ultrasound (HIU) at various powers (0, 150, 300, 450 and 600 W) on the structure, gel properties and stability of emulsion gels were investigated. Fourier trans...

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Detalles Bibliográficos
Autores principales: Zhang, Xin, Chen, Xing, Gong, Yuhang, Li, Ziyue, Guo, Yanfei, Yu, Dianyu, Pan, Mingzhe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8473777/
https://www.ncbi.nlm.nih.gov/pubmed/34562736
http://dx.doi.org/10.1016/j.ultsonch.2021.105756

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8473777/
https://www.ncbi.nlm.nih.gov/pubmed/34562736
http://dx.doi.org/10.1016/j.ultsonch.2021.105756

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