Effect of Ultra‐high‐pressure Homogenization on Structure and on Rheological Properties of Soy Protein‐stabilized Emulsions

Floury, Juliane; Desrumaux, Anne; Legrand, Jack

doi:10.1111/j.1365-2621.2002.tb09595.x

Public

Effect of Ultra‐high‐pressure Homogenization on Structure and on Rheological Properties of Soy Protein‐stabilized Emulsions

Published in Journal of Food Science • Nov 1, 2002

Authors:

Juliane Floury

Anne Desrumaux

Jack Legrand

Abstract

ABSTRACT: An ultra high‐pressure homogenizer (20 to 350 MPa) was used to realize fine food emulsions stabilized by soy proteins. The first aim of the work was to understand how dynamic high‐pressure processing affects soybean globulin conformation. Then, the effect of homogenizing pressure on the em...

Subject

Homogenizer

Homogenization (climate)

Rheology

Finding related papers...

Discussions

(0)

No comments yet

Be the first to share your thoughts!