Effect of storage time and temperature on the stability and rheological properties of starch-soluble dietary fiber nanocomposite stabilized emulsion-Reference-Cited by-同舟云学术

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Effect of storage time and temperature on the stability and rheological properties of starch-soluble dietary fiber nanocomposite stabilized emulsion

Published:2023-09-28 Issue: Volume: Page:1-13
ISSN:0098-6445
Container-title:Chemical Engineering Communications
language:en
Short-container-title:Chemical Engineering Communications

Author:

Maphosa Yvonne¹,Ikhu-Omoregbe Daniel I.²,Adeyi Oladayo³,Jideani Victoria A.¹

Affiliation:

1. Department of Food Science and Technology, Cape Peninsula University of Technology, Bellville, South Africa

2. Department of Chemical Engineering, Cape Peninsula University of Technology, Bellville, South Africa

3. Department of Chemical Engineering, Michael Okpara University of Agriculture, Umudike, Nigeria

Funder

Cape Peninsula University of Technology

Publisher

Informa UK Limited

Subject

General Chemical Engineering,General Chemistry

Link

https://www.tandfonline.com/doi/pdf/10.1080/00986445.2023.2261099

Reference39 articles.

1. Adeyi O. 2014. Effect of Bambara Groundnut flour on the stability and rheological properties of oil-in-water emulsion [Thesis]. Cape Town (South Africa): Cape Peninsula University of Technology.

2. Recent Innovations in Emulsion Science and Technology for Food Applications

3. Stability of lime essential oil emulsion prepared using biopolymers and ultrasound treatment

4. Improving the stability of oil-in-water emulsions by using mussel myofibrillar proteins and lecithin as emulsifiers and high-pressure homogenization

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