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Effect of alkaline pH on the physicochemical properties of insoluble soybean fiber (ISF), formation and stability of ISF-emulsions
Food Hydrocolloids ( IF 11.0 ) Pub Date : 2021-02-01 , DOI: 10.1016/j.foodhyd.2020.106188 Yongjian Cai , Lihua Huang , Bifen Chen , Xiujie Zhao , Mouming Zhao , Qiangzhong Zhao , Paul Van der Meeren
Food Hydrocolloids ( IF 11.0 ) Pub Date : 2021-02-01 , DOI: 10.1016/j.foodhyd.2020.106188 Yongjian Cai , Lihua Huang , Bifen Chen , Xiujie Zhao , Mouming Zhao , Qiangzhong Zhao , Paul Van der Meeren
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Abstract Cellulose derived from agricultural by-products as a promising stabilizer for novel food emulsions has been attracting numerous interests. In this work, defatted okara was used to extract insoluble soybean fiber (ISF) under alkaline pH (7.0–12.0). The physicochemical properties of ISF, as well as the formation and stability properties of O/W emulsions (10% w/w of oil) prepared by ISF, were characterized. The results exhibited a lower residual protein content (p
中文翻译：
碱性 pH 值对不溶性大豆纤维 (ISF) 理化性质、ISF 乳液形成和稳定性的影响
摘要 从农业副产品中提取的纤维素作为一种有前途的新型食品乳液稳定剂引起了广泛关注。在这项工作中，脱脂豆渣用于在碱性 pH (7.0-12.0) 下提取不溶性大豆纤维 (ISF)。表征了 ISF 的理化性质，以及由 ISF 制备的 O/W 乳液（油的 10% w/w）的形成和稳定性。结果表明残留蛋白质含量较低（p
更新日期：2021-02-01
中文翻译：
碱性 pH 值对不溶性大豆纤维 (ISF) 理化性质、ISF 乳液形成和稳定性的影响
摘要 从农业副产品中提取的纤维素作为一种有前途的新型食品乳液稳定剂引起了广泛关注。在这项工作中，脱脂豆渣用于在碱性 pH (7.0-12.0) 下提取不溶性大豆纤维 (ISF)。表征了 ISF 的理化性质，以及由 ISF 制备的 O/W 乳液（油的 10% w/w）的形成和稳定性。结果表明残留蛋白质含量较低（p
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