SOY AND MEAT PROTEINS AS FOOD EMULSION STABILIZERS 2. INFLUENCE OF EMULSIFICATION TEMPERATURE, NaCl AND METHANOL ON THE VISCOELASTIC PROPERTIES OF CORN OIL-IN-WATER EMULSIONS INCORPORATING ACID PRECIPITATED SOY PROTEIN

H. J. RIVAS; P. SHERMAN

doi:10.1111/j.1745-4603.1983.tb00349.x

SOY AND MEAT PROTEINS AS FOOD EMULSION STABILIZERS 2. INFLUENCE OF EMULSIFICATION TEMPERATURE, NaCl AND METHANOL ON THE VISCOELASTIC PROPERTIES OF CORN OIL-IN-WATER EMULSIONS INCORPORATING ACID PRECIPITATED SOY PROTEIN

Journal of Texture Studies ◽

10.1111/j.1745-4603.1983.tb00349.x ◽

1983 ◽

Vol 14 (3) ◽

pp. 267-275 ◽

Cited By ~ 10

Author(s):

H. J. RIVAS ◽

P. SHERMAN

Keyword(s):

Soy Protein ◽

Viscoelastic Properties ◽

Corn Oil ◽

Oil In Water ◽

Meat Proteins

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SOY AND MEAT PROTEINS AS FOOD EMULSION STABILIZERS 1. VISCOELASTIC PROPERTIES OF CORN OIL-IN-WATER EMULSIONS INCORPORATING SOY OR MEAT PROTEINS

Journal of Texture Studies ◽

10.1111/j.1745-4603.1983.tb00348.x ◽

1983 ◽

Vol 14 (3) ◽

pp. 251-265 ◽

Cited By ~ 13

Author(s):

H. J. RIVAS ◽

P. SHERMAN

Keyword(s):

Viscoelastic Properties ◽

Corn Oil ◽

Oil In Water ◽

Meat Proteins

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The interaction of modified 7S soy protein with mono- and di-glycerides at the oil-water interface and its effect on the stability of concentrated corn oil-in-water emulsions

Colloid & Polymer Science ◽

10.1007/bf01410849 ◽

1988 ◽

Vol 266 (10) ◽

pp. 930-936 ◽

Cited By ~ 5

Author(s):

M. J. Reeve ◽

P. Sherman

Keyword(s):

Soy Protein ◽

Corn Oil ◽

Water Interface ◽

Oil In Water ◽

Oil Water ◽

The Stability

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Lipid Oxidation in Corn Oil-in-Water Emulsions Stabilized by Casein, Whey Protein Isolate, and Soy Protein Isolate

Journal of Agricultural and Food Chemistry ◽

10.1021/jf020952j ◽

2003 ◽

Vol 51 (6) ◽

pp. 1696-1700 ◽

Cited By ~ 284

Author(s):

Min Hu ◽

D. Julian McClements ◽

Eric A. Decker

Keyword(s):

Lipid Oxidation ◽

Whey Protein ◽

Soy Protein ◽

Corn Oil ◽

Soy Protein Isolate ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Oil In Water

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THE VISCOELASTICITY AND STABILITY OF CORN OIL-IN-WATER EMULSIONS STABILISED BY WATER SOLUBLE MEAT PROTEINS AND MONO- AND DI-GLYCERIDES

Journal of Dispersion Science and Technology ◽

10.1080/01932698808944009 ◽

1988 ◽

Vol 9 (5) ◽

pp. 537-553 ◽

Cited By ~ 2

Author(s):

A. Martinez-Mendoza ◽

P. Sherman

Keyword(s):

Corn Oil ◽

Water Soluble ◽

Oil In Water ◽

Meat Proteins

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Comparison of plant-based emulsifier performance in water-in-oil-in-water emulsions: Soy protein isolate, pectin and gum Arabic

Journal of Food Engineering ◽

10.1016/j.jfoodeng.2021.110625 ◽

2021 ◽

Vol 307 ◽

pp. 110625

Author(s):

Jinning Liu ◽

Hualu Zhou ◽

Yunbing Tan ◽

Jorge L. Muriel Mundo ◽

David Julian McClements

Keyword(s):

Soy Protein ◽

Soy Protein Isolate ◽

Gum Arabic ◽

Protein Isolate ◽

Oil In Water

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Viscoelastic properties of polymer-thickened oil-in-water emulsions

Chemical Engineering Science ◽

10.1016/0009-2509(95)00393-2 ◽

1996 ◽

Vol 51 (12) ◽

pp. 3299-3305 ◽

Cited By ~ 25

Author(s):

Rajinder Pal

Keyword(s):

Viscoelastic Properties ◽

Oil In Water

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Viscoelastic properties of soy protein isolate - pectin blends: Richer than those of a simple composite material

Food Research International ◽

10.1016/j.foodres.2018.02.037 ◽

2018 ◽

Vol 107 ◽

pp. 281-288 ◽

Cited By ~ 1

Author(s):

Birgit L. Dekkers ◽

Remko M. Boom ◽

Atze Jan van der Goot

Keyword(s):

Composite Material ◽

Soy Protein ◽

Viscoelastic Properties ◽

Soy Protein Isolate ◽

Protein Isolate

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Characteristics of the Membrane Emulsification Method Combined with Preliminary Emulsification for Preparing Corn Oil-in-Water Emulsions.

Food Science and Technology International Tokyo ◽

10.3136/fsti9596t9798.2.43 ◽

1996 ◽

Vol 2 (1) ◽

pp. 43-47 ◽

Cited By ~ 75

Author(s):

Kanichi SUZUKI ◽

Ikuko SHUTO ◽

Yoshio HAGURA

Keyword(s):

Corn Oil ◽

Membrane Emulsification ◽

Oil In Water

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Effect of high‐pressure processing enzymatic hydrolysates of soy protein isolate on the emulsifying and oxidative stability of myofibrillar protein‐prepared oil‐in‐water emulsions

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.10433 ◽

2020 ◽

Vol 100 (10) ◽

pp. 3910-3919

Author(s):

Haining Guan ◽

Xiaoqin Diao ◽

Danyi Liu ◽

Jianchun Han ◽

Baohua Kong ◽

...

Keyword(s):

High Pressure ◽

Oxidative Stability ◽

Soy Protein ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Myofibrillar Protein ◽

High Pressure Processing ◽

Enzymatic Hydrolysates ◽

Oil In Water

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Impact of heating treatments on physical stability and lipid-protein co-oxidation in oil-in-water emulsion prepared with soy protein isolates

Food Hydrocolloids ◽

10.1016/j.foodhyd.2019.06.012 ◽

2020 ◽

Vol 100 ◽

pp. 105167 ◽

Cited By ~ 10

Author(s):

Qingyun Li ◽

Jiabao Zheng ◽

Ge Ge ◽

Mouming Zhao ◽

Weizheng Sun

Keyword(s):

Co Oxidation ◽

Soy Protein ◽

Physical Stability ◽

Water Emulsion ◽

Protein Isolates ◽

Soy Protein Isolates ◽

Oil In Water ◽

Oil In Water Emulsion

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