Rice proteins – Gum arabic coacervates: Effect of pH and polysaccharide concentration in oil-in-water emulsion stability-Reference-Cited by-同舟云学术

Rice proteins – Gum arabic coacervates: Effect of pH and polysaccharide concentration in oil-in-water emulsion stability

Published:2024-07 Issue: Volume:188 Page:114399
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Igartúa Daniela E.,Dichano María Celeste,Morales Huanca Maxwell N.,Palazolo Gonzalo G.^ORCID,Cabezas Dario M.

Funder

Fondo para la Investigación Científica y Tecnológica

CONICET

National University of Quilmes

Publisher

Elsevier BV

Reference34 articles.

1. The composition, extraction, functionality and applications of rice proteins: A review;Amagliani;Trends in Food Science and Technology,2017

2. Nanoparticles assembled from mixtures of whey protein isolate and soluble soybean polysaccharides. Structure, interfacial behavior and application on emulsions subjected to freeze-thawing;Cabezas;Food Hydrocolloids,2019

3. Complex coacervation of pea protein isolate and tragacanth gum: Comparative study with commercial polysaccharides;Carpentier;Innovative Food Science and Emerging Technologies,2021

4. Encapsulation of different spice essential oils in quinoa protein isolate-gum Arabic coacervates for improved stability;Chen;Carbohydrate Polymers,2023

5. Improvement of the solubility and emulsification of rice protein isolate by the pH shift treatment;Dai;International Journal of Food Science and Technology,2022

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