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Soybean oil bodies and oleosins are known to be useful in foods and other emulsion systems. The influence of NaCl addition (0–500 mM), thermal processing (30, 60, 90 and 120 °C, 30 min), and freeze-thaw cycling (−20 °C, 24 h/30 °C, 2 h) on the stability of uncoated and ι-carrageenan coated soybean oil body emulsions at pH 3 and 7 was analyzed using particle electrical charge, particle size distribution,...
Oil bodies, with their unique structural proteins, oleosins, are known to be useful in foods and other emulsion systems. The influence of κ, ι, and λ-carrageenans on the stability of soybean oil body emulsions at different pH values (pH 3, 4, 5 and 7) was investigated by particle electrical charge, particle size distribution, creaming stability and confocal laser scanning microscopy measurements....
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