Effect of enzyme types on the stability of oil‐in‐water emulsions formed with rice protein hydrolysates-Reference-Cited by-同舟云学术

Effect of enzyme types on the stability of oil‐in‐water emulsions formed with rice protein hydrolysates

Published:2019-08-28 Issue:15 Volume:99 Page:6731-6740
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Pan Xin¹,Fang Yong¹^ORCID,Wang Lingling¹,Xie Minhao¹²,Hu Bing³,Zhu Yiqing¹,Zhao Ermin²,Pei Fei¹,Shen Fei¹,Li Peng¹,Shen Xinchun¹,Hu Qiuhui¹

Affiliation:

1. College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety Nanjing China

2. Department of Food ScienceUniversity of Massachusetts Amherst Amherst MA USA

3. College of Food Science and Technology, Nanjing Agricultural University Nanjing China

Funder

National Natural Science Foundation of China

National Key Research and Development Program of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9955

Reference44 articles.

1. Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions

2. Food proteins: A review on their emulsifying properties using a structure–function approach

3. Functional properties of protein isolates from different pea cultivars

4. Soy proteins: A review on composition, aggregation and emulsification

5. Improving solubility and emulsifying property of wheat gluten by deamidation with four different acids: Effect of replacement of folded conformation by extended structure

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