Functionality of spruce galactoglucomannans in oil-in-water emulsions-Reference-Cited by-同舟云学术

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Functionality of spruce galactoglucomannans in oil-in-water emulsions

Published:2019-01 Issue: Volume:86 Page:154-161
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Bhattarai Mamata^ORCID,Pitkänen Leena,Kitunen Veikko,Korpinen Risto^ORCID,Ilvesniemi Hannu,Kilpeläinen Petri O.,Lehtonen Mari,Mikkonen Kirsi S.^ORCID

Funder

University of Helsinki

Jane and Aatos Erkko Foundation

Academy of Finland

KSM

Finnish Bioeconomy Cluster (FIBIC)

Finnish Funding Agency

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference26 articles.

1. Depletion flocculation of beverage emulsions by gum Arabic and modified starch;Chanamai;Journal of Food Science,2001

2. Improvement of emulsifying properties of lupin proteins by high pressure induced aggregation;Chapleau;Food Hydrocolloids,2003

3. Quantitation of 4-O-methylglucuronic acid from plant cell walls;Chong;Carbohydrate Polymers,2013

4. Hydrocolloids at interfaces and the influence on the properties of dispersed systems;Dickinson;Food Hydrocolloids,2003

5. Biopolymer-based particles as stabilizing agents for emulsions and foams;Dickinson;Food Hydrocolloids,2017

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5. Potential of lignin multifunctionality for a sustainable skincare: Impact of emulsification process parameters and oil-phase on the characteristics of O/W Pickering emulsions;International Journal of Biological Macromolecules;2023-04

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