乳状液
化学
色谱法
粘度
肿胀 的
化学工程
流变学
均质化(气候)
离子强度
材料科学
复合材料
生物化学
有机化学
生物多样性
生态学
工程类
生物
水溶液
作者
Yongjian Cai,Lihua Huang,Feibai Zhou,Qiangzhong Zhao,Ming Zhao,Paul Van der Meeren
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-11-01
卷期号:427: 136738-136738
被引量:1
标识
DOI:10.1016/j.foodchem.2023.136738
摘要
The properties of emulsions could be affected by the interactions between the components and network stabilization effect, which are commonly adjusted by changes in pH, ionic strength and temperature. In this work, insoluble soybean fiber (ISF) obtained via homogenization after alkaline treatment was pretreated firstly and then resultant emulsions were freeze-thawed. Heating pretreatment reduced droplet size, enhanced viscosity and viscoelasticity as well as subsequent stability of ISF concentrated emulsions, while both acidic pretreatment and salinized pretreatment decreased the viscosity and weakened the stability. Furthermore, ISF emulsions exhibited a good freeze–thaw performance which was further improved by secondary emulsification. Heating promoted the swelling of ISF and strengthened the gel-like structure of emulsions while salinization and acidization weakened the electrostatic interactions and caused the destabilization. These results indicated that pretreatment of ISF significantly influenced the concentrated emulsion properties, providing guidance for the fabrication of concentrated emulsions and related food with designed characteristics.
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