Effect of high-intensity ultrasound on the physicochemical properties, microstructure, and stability of soy protein isolate-pectin emulsion

In this study, an emulsion stabilized by soy protein isolate (SPI)-pectin (PC) complexes was prepared to investigate the effects of high-intensity ultrasound (HIU) treatment (150–600 W) on the physicochemical properties, microstructure, and stability of emulsions. The results found that the emulsion...

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Detalles Bibliográficos
Autores principales: Wang, Tong, Wang, Ning, Li, Na, Ji, Xiaorui, Zhang, Hongwei, Yu, Dianyu, Wang, Liqi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Short Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8683769/
https://www.ncbi.nlm.nih.gov/pubmed/34915255
http://dx.doi.org/10.1016/j.ultsonch.2021.105871

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8683769/
https://www.ncbi.nlm.nih.gov/pubmed/34915255
http://dx.doi.org/10.1016/j.ultsonch.2021.105871

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