scholarly journals Correlation between Molecular Flexibility and Emulsifying Properties of Soy Protein Isolate-Glucose Conjugates Based on pH Treatment

2020 ◽  
Author(s):  
Qiang Cui ◽  
Rui Li ◽  
Anqi Zhang ◽  
Xibo Wang ◽  
Lianzhou Jiang
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Emulsifying Properties ◽  
Molecular Flexibility

scholarly journals Effects of homogenization on the molecular flexibility and emulsifying properties of soy protein isolate

2018 ◽  
Vol 27 (5) ◽  
pp. 1293-1299 ◽  
Author(s):  
Yeye Xu ◽  
Guorong Wang ◽  
Xibo Wang ◽  
Jie Yu ◽  
Jian Wang ◽  
...  
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Emulsifying Properties ◽  
Molecular Flexibility

Relationship between Molecular Flexibility and Emulsifying Properties of Soy Protein Isolate-Glucose Conjugates

2019 ◽  
Vol 67 (14) ◽  
pp. 4089-4097 ◽  
Author(s):  
Rui Li ◽  
Xibo Wang ◽  
Jingnan Liu ◽  
Qiang Cui ◽  
Xiaodan Wang ◽  
...  
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Emulsifying Properties ◽  
Molecular Flexibility

Fabrication and emulsifying properties of non-covalent complexes between soy protein isolate fibrils and soy soluble polysaccharides

2021 ◽  
Author(s):  
Hekai Zhao ◽  
Shengnan Wang ◽  
Guilan Zhao ◽  
Yangyang Li ◽  
Xiulin Liu ◽  
...  
Keyword(s):  
Ir Spectroscopy ◽  
Zeta Potential ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Emulsifying Properties ◽  
Oil In Water ◽  
Ft Ir ◽  
Ft Ir Spectroscopy

Non-covalent complexes (SPIF/SSPS) between soy protein isolate fibrils (SPIF) and soy soluble polysaccharides (SSPS) were fabricated and used to stabilize oil-in-water (O/W) emulsions. FT-IR spectroscopy and zeta potential results demonstrated...

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