Influence of microcrystalline cellulose on the microrheological property and freeze-thaw stability of soybean protein hydrolysate stabilized curcumin emulsion-Reference-Cited by-同舟云学术

Influence of microcrystalline cellulose on the microrheological property and freeze-thaw stability of soybean protein hydrolysate stabilized curcumin emulsion

Published:2016-03 Issue: Volume:66 Page:590-597
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Xu Duoxia,Zhang Jinjing,Cao Yanping^ORCID,Wang Jing,Xiao Junsong

Funder

National Natural Science Foundation of China

Beijing Natural Science – SANYUAN jointly Foundation

Cultivation of Excellent Talents in Beijing City

Beijing Municipal Universities and Colleges

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

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4. Rheological characterization of coloured oil in-water food emulsions with lutein and phycocyanin added to the oil and aqueous phases;Batista;Food Hydrocolloids,2006

5. Stabilization mechanism of oil-in-water emulsions by β-lactoglobulin and gum Arabic;Bouyer;Journal of Colloid and Interface Science,2011

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