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International Journal of Food Properties Volume 19, 2016 - Issue 10
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Original Articles

Impact of Sample Aging on Freeze-Thaw Stability of Oil-in-Water Emulsions Prepared with Soy Protein Isolates

Gonzalo G. PalazoloLaboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA), Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Roque Sáenz Peña Bernal, Provincia de Buenos Aires, Argentina;Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, ArgentinaCorrespondence[email protected]
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,
Pablo A. SobralCentro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA-CONICET), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, Provincia de Buenos Aires, ArgentinaView further author information
&
Jorge R. WagnerLaboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA), Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Roque Sáenz Peña Bernal, Provincia de Buenos Aires, Argentina;Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, ArgentinaView further author information
Pages 2322-2337 | Received 07 Aug 2015, Accepted 28 Nov 2015, Published online: 22 Jun 2016

Citations (10)

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Dingyuan Xie, Xuemei Liu, Han Zhang, Wenjie Xia, Xingjian Huang, Dingren Bi & Siyi Pan. (2017) Textural properties and morphology of soy 7S globulin-corn starch (amylose, amylopectin). International Journal of Food Properties 20:10, pages 2197-2205.
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Articles from other publishers (9)

Sijie Hu, Feng Xiao, Ming Du, Jinfeng Pan, Liang Song, Chao Wu, Beiwei Zhu & Xianbing Xu. (2023) A tuning molecular conformation strategy of interfacial glycosylated cod proteins enables high internal phase emulsions with freeze-thaw stability. LWT 184, pages 115054.
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Cinthia M. B. Thompson, Belén A. Acevedo, María C. Añón & María V. Avanza. (2023) Emulsifying Capacity of Cowpea Protein Isolates. Effect of Thermal and Hydrolytic Treatment. Plant Foods for Human Nutrition 78:2, pages 366-374.
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Rabia Syed, Huihuang H. Ding, Dafeng Hui & Ying Wu. (2022) Physicochemical and functional properties of pigeon pea (Cajanus cajan) protein and non-starch polysaccharides. Bioactive Carbohydrates and Dietary Fibre 28, pages 100317.
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Mingming Zhong, Yufan Sun, Yuanda Sun, Yuyang Huang, Baokun Qi & Yang Li. (2021) The effect of salt ion on the freeze-thaw stability and digestibility of the lipophilic protein-hydroxypropyl methylcellulose emulsion. LWT 151, pages 112202.
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Rui Li, Qiangsheng Fang, Peihong Li, Chunling Zhang, Yuan Yuan & Hong Zhuang. (2021) Effects of Emulsifier Type and Post-Treatment on Stability, Curcumin Protection, and Sterilization Ability of Nanoemulsions. Foods 10:1, pages 149.
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Katsunari Ippoushi, Yoshimi Tanaka, Manabu Wakagi & Naoto Hashimoto. (2020) Evaluation of protein extraction methods for β-conglycinin quantification in soybeans and soybean products. LWT 132, pages 109871.
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Darío M. Cabezas, Guido N. Pascual, Jorge R. Wagner & Gonzalo G. Palazolo. (2019) Nanoparticles assembled from mixtures of whey protein isolate and soluble soybean polysaccharides. Structure, interfacial behavior and application on emulsions subjected to freeze-thawing. Food Hydrocolloids 95, pages 445-453.
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Santiago Suárez & María Cristina Añón. (2019) Amaranth proteins emulsions as delivery system of Angiotensin-I converting enzyme inhibitory peptides. Food Hydrocolloids 90, pages 154-161.
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Xiaodan Zang, Chonghui Yue, Mujun Liu, Huanyu Zheng, Xiufang Xia & Guoping Yu. (2019) Improvement of freeze-thaw stability of oil-in-water emulsions prepared with modified soy protein isolates. LWT 102, pages 122-130.
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