Stabilization of soybean oil bodies using protective pectin coatings formed by electrostatic deposition.

Abstract

Soybeans contain oil bodies that are naturally coated by a layer of phospholipids and proteins. In nature, this coating protects the oil bodies from environmental stresses and could be utilized by food manufacturers for the same purpose. However, natural oil bodies are physically unstable to aggregation because of the relatively weak electrostatic repulsion… (More)
DOI: 10.1021/jf073060y

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Cite this paper

@article{Iwanaga2008StabilizationOS, title={Stabilization of soybean oil bodies using protective pectin coatings formed by electrostatic deposition.}, author={Daigo Iwanaga and David B. Gray and Eric Andrew Decker and Jochen Weiss and David Julian McClements}, journal={Journal of agricultural and food chemistry}, year={2008}, volume={56 6}, pages={2240-5} }