Stability of sunflower and rapeseed oil-in-water emulsions supplemented with ethanol-treated rapeseed meal protein isolate-Reference-Cited by-同舟云学术

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Stability of sunflower and rapeseed oil-in-water emulsions supplemented with ethanol-treated rapeseed meal protein isolate

Published:2019-05-08 Issue:6 Volume:56 Page:3090-3098
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Kalaydzhiev Hristo,Gandova Vanya D.,Ivanova Petya,Brandão Teresa R. S.,Dessev Tzvetelin T.,Silva Cristina L. M.,Chalova Vesela I.

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-019-03806-6.pdf

Reference42 articles.

1. Adem HN, Tressel R, Pudel F, Slawski H, Schulz C (2014) Rapeseed use in aquaculture. OCL 21(1):D105–D113

2. Aider M, Barbana C (2011) Canola proteins: composition, extraction, functional properties, bioactivity, applications as a food ingredient and allergenicity: a practical and critical review. Trends Food Sci Technol 22:21–39

3. Al-Malah KI, Azzam MOJ, Omari RM (2000) Emulsifying properties of BSA in different vegetable oil emulsions using conductivity technique. Food Hydrocoll 14:485–490

4. Bayrak Y (2004) Interfacial composition and formation of w/o microemulsion with different amphiphiles and oils. Colloids Surf Physicochem Eng Aspects 247:99–103

5. Campbell L, Rempel CB, Wanasundara JPD (2016) Canola/Rapeseed protein: future opportunities and directions: workshop proceedings of IRC 2015. Plants 5:17–23

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3. A Review of the Utilization of Canola Protein as an Emulsifier in the Development of Food Emulsions;Molecules;2023-12-14

4. Lesser mealworm (A. diaperinus) protein as a replacement for dairy proteins in the production of O/W emulsions: Droplet coalescence studies using microfluidics under controlled conditions;Food Research International;2023-10

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