Influence of β-glucan extracted from hull-less barley on droplet characterization, stability and rheological properties of soy protein isolate stabilized oil-in-water emulsions-Reference-Cited by-同舟云学术

Influence of β-glucan extracted from hull-less barley on droplet characterization, stability and rheological properties of soy protein isolate stabilized oil-in-water emulsions

Published:2021-07-03 Issue: Volume: Page:
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Hematian Sourki Abdollah,Koocheki Arash^ORCID,Elahi Mohammad

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-021-05189-z.pdf

Reference36 articles.

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2. Benito-Román Ó, Alonso E, Cocero MJ (2013) Ultrasound-assisted extraction of β-glucans from barley. LWT—Food Sci Technol. https://doi.org/10.1016/j.lwt.2012.07.006

3. Brummer Y, Cui W, Wang Q (2003) Extraction, purification and physicochemical characterization of fenugreek gum. Food Hydrocoll. https://doi.org/10.1016/S0268-005X(02)00054-1

4. Burkus Z, Temelli F (2000) Stabilization of emulsions and foams using barley β-glucan. Food Res Int. https://doi.org/10.1016/S0963-9969(00)00020-X

5. Dickinson E (2003) Hydrocolloids at interfaces and the influence on the properties of dispersed systems. Food Hydrocoll. https://doi.org/10.1016/S0268-005X(01)00120-5

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