Impact of the release rate of magnesium ions in multiple emulsions (water-in-oil-in-water) containing BSA on the resulting physical properties and microstructure of soy protein gel
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- 作者：Qiaomei Zhua ; Ling Zhaoa ; Hui Zhanga ; Masayoshi Saitob ; Lijun Yina ; c ; ljyin@cau.edu.cn" class="auth_mail" title="E-mail the corresponding author
- 关键词：W/O/W emulsions ; BSA ; MgCl2 ; Release rate ; Tofu ; Microstructure
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 April 2017
- 年：2017
- 卷：220
- 期：Complete
- 页码：452-459
- 全文大小：1544 K
文摘
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The stability of W/O/W emulsion was improved with an increase in BSA concentration.
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The presence of BSA in double emulsions reduced the coagulation rate of soymilk.
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Microstructure of tofu gel became more homogeneous with higher BSA levels.
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Physical properties of tofu were affected by the BSA contents in W/O/W emulsion.