Physiochemical characteristics and rheological investigations of camellia oil body emulsions stabilized by gum tragacanth as a coating layer-Reference-Cited by-同舟云学术

Physiochemical characteristics and rheological investigations of camellia oil body emulsions stabilized by gum tragacanth as a coating layer

Published:2022-05 Issue: Volume:377 Page:131997
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Farooq Shahzad,Abdullah ,Zhang Cen,Xi Yuhang,Zhang Hui

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. The effect of pH and salt on the stability and physicochemical properties of oil-in-water emulsions prepared with gum tragacanth;Abdolmaleki;Carbohydrate Polymers,2016

2. Recent advances in the composition, extraction and food applications of plant-derived oleosomes;Abdullah;Trends in Food Science & Technology,2020

3. Efficacy of whey protein-tragacanth on stabilization of oil-in-water emulsions: Comparison of mixed and layer by layer methods;Azarikia;Food Hydrocolloids,2016

4. Emulsion stability enhancement against environmental stresses using whey protein-tragacanthin complex: Comparison of layer-by-layer and mixing methods;Azarikia;International Journal of Food Properties,2017

5. Compositional analysis and rheological characterization of gum tragacanth exudates from six species of Iranian Astragalus;Balaghi;Food Hydrocolloids,2011

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