Oil-in-water emulsions prepared using high-pressure homogenisation with Dioscorea opposita mucilage and food-grade polysaccharides: guar gum, xanthan gum, and pectin-Reference-Cited by-同舟云学术

Oil-in-water emulsions prepared using high-pressure homogenisation with Dioscorea opposita mucilage and food-grade polysaccharides: guar gum, xanthan gum, and pectin

Published:2022-06 Issue: Volume:162 Page:113468
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Ren Zeyue,Li Xiaojing,Ma Fanyi,Zhang Yun,Hu Weiping,Khan Md Zaved Hossain,Liu Xiuhua

Funder

Henan University

Henan Provincial Science and Technology Research Project

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

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3. Comparison of emulsifying properties of food-grade polysaccharides in oil-in-water emulsions: Gum Arabic, beet pectin, and corn fiber gum;Bai;Food Hydrocolloids,2017

4. Stability of pH-responsive Pickering emulsion stabilized by carboxymethyl starch/xanthan gum combinations;Cai;Food Hydrocolloids,2020

5. Effect of xanthan/enzyme-modified guar gum mixtures on the stability of whey protein isolate stabilized fish oil-in-water emulsions;Chityala;Food Chemistry,2016

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