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Effects of high hydrostatic pressure on emulsifying properties of sweet potato protein in model protein-hydrocolloids system
- Source :
- Food chemistry. 169
- Publication Year :
- 2014
-
Abstract
- The effects of high hydrostatic pressure (HHP) on emulsifying properties of sweet potato protein (SPP) in presence of 0.1%, 0.3% and 0.5% (w/v) of guar gum (GG) and glycerol monostearate (GMS) were investigated. Emulsifying stability index (ESI) of the SPP with GG revealed significant increase (P
- Subjects :
- Hydrostatic pressure
Galactans
Analytical Chemistry
Mannans
chemistry.chemical_compound
Rheology
Glycerol monostearate
Materials Testing
Plant Gums
Hydrostatic Pressure
Pressure
Colloids
Ipomoea batatas
Chromatography
Guar gum
Stability index
Viscosity
Model protein
General Medicine
Creaming
chemistry
Emulsifying Agents
Emulsion
Emulsions
Stress, Mechanical
Shear Strength
Food Analysis
Food Science
Subjects
Details
- ISSN :
- 18737072
- Volume :
- 169
- Database :
- OpenAIRE
- Journal :
- Food chemistry
- Accession number :
- edsair.doi.dedup.....aed5430ea82a02e8e40c282f8326214f