Influence of interfacial composition on oxidative stability of oil-in-water emulsions stabilized by biopolymer emulsifiers-Reference-Cited by-同舟云学术

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Influence of interfacial composition on oxidative stability of oil-in-water emulsions stabilized by biopolymer emulsifiers

Published:2012-04 Issue:4 Volume:131 Page:1340-1346
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Charoen Ratchanee,Jangchud Anuvat,Jangchud Kamolwan,Harnsilawat Thepkunya,Decker Eric Andrew,McClements David Julian

Funder

National Science and Technology Development Agency (NSTDA)

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

1. Characterization and prediction of emulsification performance of Acacia gums;Al-Assaf;Lc Gc North America,2008

2. Contribution of the interfacial layer to the protection of emulsified lipids against oxidation;Berton;Journal of Agricultural and Food Chemistry,2011

3. Comparison of gum arabic, modified starch, and whey protein isolate as emulsifiers: Influence of pH, CaCl2 and temperature;Chanamai;Journal of Food Science,2002

4. Influence of biopolymer emulsifier type on formation and stability of rice bran oil-in-water emulsions: whey protein, gum arabic and modified starch;Charoen;Journal of Food Science,2011

5. Role of continuous phase anionic polysaccharides on the oxidative stability of menhaden oil-in-water emulsions;Chen;Journal of Agricultural and Food Chemistry,2010

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