Water‐soluble soybean polysaccharide (SSPS) is a naturally occurring emulsifier. SSPS was used as the sole emulsifier to stabilize an oil‐in‐water (O/W) emulsion. The effects were investigated of different SSPS concentrations (3–20% (w/w)) on ...
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https://www.riss.kr/link?id=O113119955
2020년
-
0950-5423
1365-2621
SCI;SCIE;SCOPUS
학술저널
1437-1447 [※수록면이 p5 이하이면, Review, Columns, Editor's Note, Abstract 등일 경우가 있습니다.]
0
상세조회0
다운로드다국어 초록 (Multilingual Abstract)
Water‐soluble soybean polysaccharide (SSPS) is a naturally occurring emulsifier. SSPS was used as the sole emulsifier to stabilize an oil‐in‐water (O/W) emulsion. The effects were investigated of different SSPS concentrations (3–20% (w/w)) on ...
Water‐soluble soybean polysaccharide (SSPS) is a naturally occurring emulsifier. SSPS was used as the sole emulsifier to stabilize an oil‐in‐water (O/W) emulsion. The effects were investigated of different SSPS concentrations (3–20% (w/w)) on the lipid digestibility, rheological properties and stability of O/W emulsions during in vitro digestion model. The droplet size of the emulsions tended to increase during the oral phase because the emulsions were unstable and droplets coalesced, except with a SSPS concentration of 20% (w/w). The presence of SSPS markedly reduced the free fatty acid (FFA) content after its stabilized O/W emulsion passed through in vitro gastrointestinal digestion. The amount of FFA significantly decreased as the concentration of SSPS increased due to SSPS stabilization film on oil droplet surface and high viscous system. SSPS may be an attractive alternative ingredient to control the lipid digestibility of emulsions for various food products.
Water‐soluble soybean polysaccharide (SSPS) exhibits surface activity. SSPS reduced the lipid digestibility of emulsions during in vitro human digestion. Released‐fatty acid significantly decreased as the concentration of SSPS increased. SSPS may be an attractive ingredient to control the lipid digestibility of emulsion foods.
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