Ca²⁺-induced soy protein nanoparticles as pickering stabilizers: Fabrication and characterization

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• 作者：Fu Liu^a ; ^b ; Shi-Yi Ou^b ; ^{tosy@jnu.edu.cn} ; Chuan-He Tang^a ; ^c ; ^{chtang@scut.edu.cn}
• 关键词：Soy protein nanoparticles ; Pickering stabilizer ; Ca2+-induced aggregation ; Glutaraldehyde crosslinking
• 刊名：Food Hydrocolloids
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：65
• 期：Complete
• 页码：175-186
• 全文大小：2959 K
• 卷排序：65

文摘

The Ca2+-induced aggregation of soy protein isolate (SPI) resulted in formation of nanosized particles. The glutaraldehyde treatment led to particles of larger sizes, lower Ho and stronger internal integrity. The particle crosslinking impaired emulsification performance but increased emulsion stability. The emulsions exhibited limited coalescence, and had a low surface coverage.