Abstract：Proteins in emulsions can be absorded on the interface of oil and water as an emulsifier due to its amphipathy, and they inhibit fat oxidation and prevent creaming by improving properties of the interface membrane and by increasing steric hindrance. Nonmeat proteins have gradually become a good alternative to emulsifiers because of their nutritional and economical importance. This paper focuses on reviewing the functional properties of various nonmeat proteins (soybean protein isolate, whey proteinisolate, pea protein isolateand casein) and their mechanisms of action in stabilizing emulsions, aiming to provide the theoretical reference for the application of nonmeat protein emulsions in the food industry.
牛海力，刘 骞，姜秀丽，孔保华. 非肉蛋白对乳化体系稳定性影响的研究进展[J]. 肉类研究, 2016, 30(3): 39-43.
NIU Haili, LIU Qian, JIANG Xiuli, KONG Baohua. Contribution of Nonmeat Protein to the Stability of Emulsions: A Review. Meat Research, 2016, 30(3): 39-43.
