Rambutan (Nephelium lappaceum) kernel olein as a non-hydrogenated fat component for developing model non-dairy liquid creamer: effect of emulsifier concentration, sterilization, and pH-Reference-Cited by-同舟云学术

Rambutan (Nephelium lappaceum) kernel olein as a non-hydrogenated fat component for developing model non-dairy liquid creamer: effect of emulsifier concentration, sterilization, and pH

Published:2020-04-28 Issue:12 Volume:57 Page:4404-4413
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Wanthong Tanawan,Klinkesorn Utai^ORCID

Funder

Center of Advanced Studies for Agriculture and Food (CASAF), Kasetsart University

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-020-04477-4.pdf

Reference38 articles.

1. Agboola SO, Singh H, Munro PA, Dalgleish DG, Singh AM (1998) Stability of emulsions formed using whey protein hydrolysate: effects of lecithin addition and retorting. J Agric Food Chem 46(5):1814–1819

2. Barfod NM, Sparso FV (2007) Structure and function of emulsifiers and their role in microstructure formation in complex foods. In: McClements DJ (ed) Understanding and controlling the microstructure of complex foods. Woodhead Publishing Limited, Cambridge, pp 113–152

3. Bernat N, Chafer M, Rodríguez-García J, Chiralt A, González-Martínez C (2015) Effect of high pressure homogenisation and heat treatment on physical properties and stability of almond and hazelnut milks. LWT Food Sci Technol 62(1):488–496

4. Campbell L, Trueck HU (1998) Oil/water emulsion heat-stabilized with protein and DATEM. United States Patent, US 5,837,308

5. Cano-Ruiz ME, Richter RL (1998) Changes in physicochemical properties of retort- sterilized dairy beverages during storage. J Dairy Sci 81:2116–2123

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Unveiling the potential applications of plant by-products in food – A review;Waste Management Bulletin;2024-09

2. Physicochemical properties and feasibility of coconut oil-based diacylglycerol as an alternative fat for healthy non-dairy creamer;Food Chemistry: X;2023-10