Freeze-thaw stability and rheological properties of soy protein isolate emulsion gels induced by NaCl

2022 ◽  
Vol 123 ◽  
pp. 107113 ◽  
Author(s):  
Jie Yu ◽  
Yong Wang ◽  
Dong Li ◽  
Li-jun Wang
2017 ◽  
Vol 64 ◽  
pp. 149-156 ◽  
Author(s):  
Pengchao Liu ◽  
Helan Xu ◽  
Yi Zhao ◽  
Yiqi Yang

2019 ◽  
Vol 68 (11) ◽  
pp. 1113-1123
Author(s):  
Guowei Zhou ◽  
Jingnan Liu ◽  
Guorong Wang ◽  
Lin Wang ◽  
Anqi Zhang ◽  
...  

2019 ◽  
Vol 68 (3) ◽  
pp. 281-290 ◽  
Author(s):  
Xiaodan Wang ◽  
Shuang Chen ◽  
Qiang Cui ◽  
Rui Li ◽  
Xibo Wang ◽  
...  

2015 ◽  
Vol 50 (10) ◽  
pp. 1607-1613 ◽  
Author(s):  
Juyang Zhao ◽  
Fujia Dong ◽  
Yuanyuan Li ◽  
Baohua Kong ◽  
Qian Liu

2012 ◽  
Vol 602-604 ◽  
pp. 1206-1210
Author(s):  
Guo Ping Yu ◽  
Chao Ran Dou ◽  
Yan Song ◽  
Hao Wu ◽  
Zhu Gong

The objective of the study was to investigate the impact of soy protein isolate (SPI)-maltodextrin conjugates on the freeze-thaw stability of oil-in-water emulsions. Covalent coupling of maltodextrin to SPI was achieved by wet heating of SPI- maltodextrin mixtures of different weight ratios and different protein contents at 70,80,90,100°C for 1 to 5 h. The freeze-thaw stability was characterized by measurements of creaming index and oiling off after isothermal storage at -20 °C for 24 h and further thawing. Compared with those stabilized by SPI alone, o/w emulsions stabilized by SPI-maltodextrin conjugates showed a higher stability against freeze-thaw treatment, exhibiting a lower creaming index and oiling off.


LWT ◽  
2017 ◽  
Vol 78 ◽  
pp. 241-249 ◽  
Author(s):  
Zeyu Zhang ◽  
Xibo Wang ◽  
Jie Yu ◽  
Shuang Chen ◽  
Hongru Ge ◽  
...  

2020 ◽  
Vol 16 (7) ◽  
Author(s):  
Yu-xi Ma ◽  
Jin-lei Niu ◽  
Dong Li ◽  
Li-jun Wang

AbstractCarboxymethyl flaxseed gum (CMFG) is developed in our laboratory by modifying flaxseed gun through carboxymethylation. The aim of this study is to reveal the rheological properties of soy protein isolate – carboxymethyl flaxseed gum (SPI-CMFG) mixed dispersion in realistic processing conditions by conducting large amplitude oscillatory shear (LAOS) test, with consideration of concentration and degree of substitution (DS) of CMFG. Results showed that increasing CMFG concentration significantly increased storage moduli (Gʹ), loss moduli (Gʺ), and the apparent viscosity of all SPI-CMFG mixed dispersions. LAOS test illustrated that the dispersions experienced a transition from LAOS type IV to type III after increasing the concentration of CMFG, while the behavior converted from LAOS type I to type III by increasing DS. Fourier transform rheology (FTR) exhibited that increasing the concentration or DS of CMFG both induced a conversion from “soft sphere” to “hard sphere” behavior. The strain-stiffening ratio S and the shear-thickening ratio T demonstrated, that all SPI-CMFG dispersions experienced a similar conversion from strain stiffening to strain softening, and from shear thinning to shear thickening behaviors by increasing the concentration of CMFG. Nevertheless, the mixed dispersions presented shear thickening behaviors when DS was no more than 0.520 in the whole range of strain, while a conversion from shear thinning to shear thickening behavior occurred, when DS reached at 0.755 and 0.973.


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