The interfacial behavior and long-term stability of emulsions stabilized by gum arabic and sugar beet pectin-Reference-Cited by-同舟云学术

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The interfacial behavior and long-term stability of emulsions stabilized by gum arabic and sugar beet pectin

Published:2022-09 Issue: Volume:291 Page:119623
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Niu Hui,Chen Xianwei,Luo Tian,Chen Haiming,Fu Xiong

Funder

Key Research and Development Project of Hainan Province

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference85 articles.

1. Engineering of acidic O/W emulsions with pectin;Alba;Colloids and Surfaces B: Biointerfaces,2016

2. Investigation of emulsifying properties and emulsion stability of plant and milk proteins using interfacial tension and interfacial elasticity;Amine;Food Hydrocolloids,2014

3. Emulsifying properties of Acacia senegal gum: Impact of high molar mass protein-rich AGPs;Aphibanthammakit;Food Chemistry: X,2020

4. 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

5. Recent innovations in emulsion science and technology for food applications;Bai;Journal of Agricultural and Food Chemistry,2021

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