Carboxymethyl cellulose/okara protein influencing microstructure, rheological properties and stability of O/W emulsions-Reference-Cited by-同舟云学术

Carboxymethyl cellulose/okara protein influencing microstructure, rheological properties and stability of O/W emulsions

Published:2020-12-24 Issue:9 Volume:101 Page:3685-3692
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Cai Yongjian¹²^ORCID,Huang Lihua¹,Tao Xia¹,Su Jiaqi²,Chen Bifen¹,Zhao Mouming¹³^ORCID,Zhao Qiangzhong¹³^ORCID,Van der Meeren Paul²

Affiliation:

1. School of Food Science and Engineering South China University of Technology Guangzhou China

2. Particle & Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering Ghent University Ghent Belgium

3. Research Institute for Food Nutrition and Human Health Guangzhou China

Funder

Guangdong Science and Technology Department

National Natural Science Foundation of China

Ministry of Education of the People's Republic 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.10998

Reference44 articles.

1. Strategies to control and inhibit the flocculation of protein-stabilized oil-in-water emulsions

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

4. Functional colloids from proteins and polysaccharides for food applications

5. Characterization and formation mechanism of lutein pickering emulsion gels stabilized by β-lactoglobulin-gum arabic composite colloidal nanoparticles

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