Stabilization of Emulsions With High Physical Stability Using Ultrasonic Autoclaving Alkaline-Treated Insoluble Soybean Fiber-Reference-Cited by-同舟云学术

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Stabilization of Emulsions With High Physical Stability Using Ultrasonic Autoclaving Alkaline-Treated Insoluble Soybean Fiber

Published:2023-08-08 Issue: Volume: Page:
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Chen Bifen,Zhao Xiujie,Yang Guifei,Cai Yongjian,Zhao Mouming,Zhao Qiangzhong,Van der Meeren Paul

Funder

National Natural Science Foundation of China

111 project

Fourteenth Five-year National Key R&D Program of China

Guangdong Key R&D Program

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11947-023-03184-0.pdf

Reference41 articles.

1. Almeida e Silva, T., Gorup, L.F., de Araújo, R.P., Fonseca, G. G., Martelli, S. M., de Oliveira, K. M. P., Faraoni, L. H., de Arruda, E. G. R., Gomes, R. A. B., de Silva, C. H. M., & de Arruda, E. J. (2020). Synergy of biodegradable polymer coatings with quaternary ammonium salts mediating barrier function against bacterial contamination and dehydration of eggs. Food and Bioprocess Technology, 13, 2065–2081. https://doi.org/10.1007/s11947-020-02545-3

2. Bagherian, H., Ashtiani, F. Z., Fouladitajar, A., & Mohtashamy, M. (2011). Comparisons between conventional microwave- and ultrasound-assisted methods for extraction of pectin from grapefruit. Chemical Engineering and Processing: Process Intensification, 50, 1237–1243. https://doi.org/10.1016/j.cep.2011.08.002

3. Bai, L., Huan, S., Rojas, O. J., & McClements, D. J. (2021). Recent innovations in emulsion science and technology for food applications. Journal of Agricultural and Food Chemistry, 69, 8944–8963. https://doi.org/10.1021/acs.jafc.1c01877

4. Binks, B. P., & Lumsdon, S. O. (2001). Pickering emulsions stabilized by monodisperse latex particles: Effects of particle size. Langmuir, 17, 4530–4547. https://doi.org/10.1021/la0103822

5. Bratos, S., Ratajczak, H., & Viot, P. (1991). Properties of H-bonding in infrared spectral range. In J. C. Dore & J. Teixiera (Eds.), Hydrogen-bonded liquids (pp. 221–223). Dordrecht, Boston. https://doi.org/10.1007/978-94-011-3274-9_18

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