Stability of Whey Protein Concentrate/Sunflower Oil Emulsions as Affected by Sucrose and Xanthan Gum-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Stability of Whey Protein Concentrate/Sunflower Oil Emulsions as Affected by Sucrose and Xanthan Gum

Published:2014-03-15 Issue:9 Volume:7 Page:2646-2656
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Huck-Iriart Cristián,Rincón-Cardona Jaime A.,Herrera María L.

Publisher

Springer Science and Business Media LLC

Subject

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

Link

http://link.springer.com/content/pdf/10.1007/s11947-014-1290-1.pdf

Reference21 articles.

1. Álvarez Cerimedo, M. S., Huck Iriart, C., Candal, R. J., & Herrera, M. L. (2010). Stability of emulsions formulated with high concentrations of sodium caseinate and trehalose. Food Reseach International, 43(5), 1482–1493.

2. Bernard, C., Regnault, S., Gendreau, S., Charbonneau, S., & Relkin, P. (2011). Enhancement of emulsifying properties of whey proteins by controlling spray-drying parameters. Food Hydrocolloids, 25(4), 758–763.

3. Bordes, C., García, F., Frances, C., Biscans, B., & Snabre, P. (2001). The on-line optical investigation of concentrated dispersions in precipitation and grinding processes. Kona, 19, 94–108.

4. Box, E. P., Hunter, W. G., & Hunter, J. S. (1978). Statistics for experimenters. New York: Wiley.

5. Cerdeira, M., Palazolo, G. G., Candal, R. J., & Herrera, M. L. (2007). Factors affecting initial retention of a microencapsulated sunflower seed oil/milk fat fraction blend. Journal of American Oil Chemists’ Society, 84(6), 523–531.

Cited by 19 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. Exploring the potential of potato products: Puree and cellulose nanofibers, to improve the nutritional value of mayonnaise;Food Chemistry;2024-03

2. Developing plant-based mayonnaise using pea protein-xanthan gum conjugates: A maillard reaction approach;LWT;2023-08

3. Functional Properties of Corn Byproduct-Based Emulsifier Prepared by Hydrothermal–Alkaline;Molecules;2023-01-09

4. Enhancing the Antioxidant Ability of Momordica grosvenorii Saponin to Resist Gastrointestinal Stresses via Microcapsules of Sodium Alginate and Chitosan and Its Application in Beverage;Beverages;2022-11-03

5. Edible mayonnaise-like Pickering emulsion stabilized by pea protein isolate microgels: Effect of food ingredients in commercial mayonnaise recipe;Food Chemistry;2022-05

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3