Effect of temperature of preheated soy protein isolate on the structure and properties of soy protein isolate heated–vitamin D
            <sub>3</sub>
            complex

Zhang, Anqi; Cui, Qiang; Wang, Xibo; Zhao, Xin‐Huai

doi:10.1111/jfbc.13733

Cited by 2 publications

(1 citation statement)

References 29 publications

(31 reference statements)

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“…SPI powder was prepared according to Zhang et al . (2021a). SPI dispersion (5.0% w/v) was prepared by placing the SPI powder into deionised water, stirring for 2 h and then storing overnight at 4 °C.…”

Section: Methodsmentioning

confidence: 99%

Microstructure, rheology and creaming stability of Pickering emulsions stabilised with SPI‐soy peptide nanoparticle complex

Wang,

Wei,

Dai

et al. 2023

Int J of Food Sci Tech

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SummaryThe use of two emulsifiers to fabricate a composite emulsifier is a useful strategy used to strengthen the emulsifying capacity. To investigate the feasibility of using soy protein isolate (SPI) to stabilize Pickering emulsions stabilized by soy peptide nanoparticles (SPNs), the SPI was introduced into the SPN system to fabricate SPI‐SPN complex emulsifiers, and the effects of the SPI on the properties of the SPNs and SPN‐stabilized emulsions were investigated with various oil fractions. The addition of SPI significantly reduced the particle sizes and surface hydrophobicities. Furthermore, the SPI increased the structural rearrangements of the SPNs at the oil‐water interface. Compared with emulsions stabilized with the SPN alone, the droplet sizes of the SPI‐SPN emulsions were smaller, and the interface protein adsorption percentages were lower for all oil fractions. The viscosity of the SPI‐SPN emulsion was higher than that of the SPNs emulsion at Φ≤0.60. Decreases in G′ and G′′ were observed when the SPI was added at all Φ values tested. More importantly, the added SPI markedly enhanced the creaming stabilities of the SPN emulsions at low Φ (≤0.40). These results confirmed that SPI improved the emulsifying activity of the SPNs and enhanced the stabilities of Pickering emulsions stabilized with SPNs at low Φ.

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Section: Methodsmentioning

confidence: 99%

Microstructure, rheology and creaming stability of Pickering emulsions stabilised with SPI‐soy peptide nanoparticle complex

Wang,

Wei,

Dai

et al. 2023

Int J of Food Sci Tech

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show abstract

Plant protein-based emulsifiers: Mechanisms, techniques for emulsification enhancement and applications

Zhang,

Wang,

Liu

et al. 2023

Food Hydrocolloids

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Effect of temperature of preheated soy protein isolate on the structure and properties of soy protein isolate heated–vitamin D ₃ complex

Cited by 2 publications

References 29 publications

Microstructure, rheology and creaming stability of Pickering emulsions stabilised with SPI‐soy peptide nanoparticle complex

Microstructure, rheology and creaming stability of Pickering emulsions stabilised with SPI‐soy peptide nanoparticle complex

Plant protein-based emulsifiers: Mechanisms, techniques for emulsification enhancement and applications

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Effect of temperature of preheated soy protein isolate on the structure and properties of soy protein isolate heated–vitamin D 3 complex

Cited by 2 publications

References 29 publications

Microstructure, rheology and creaming stability of Pickering emulsions stabilised with SPI‐soy peptide nanoparticle complex

Microstructure, rheology and creaming stability of Pickering emulsions stabilised with SPI‐soy peptide nanoparticle complex

Plant protein-based emulsifiers: Mechanisms, techniques for emulsification enhancement and applications

Contact Info

Product

Resources

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Effect of temperature of preheated soy protein isolate on the structure and properties of soy protein isolate heated–vitamin D ₃ complex