Physical stability and microstructure of rapeseed protein isolate/gum Arabic stabilized emulsions at alkaline pH

Author:

Li Qun,Wang Zhigao,Dai Caixia,Wang Yujiao,Chen Wenye,Ju Xingrong,Yuan Jian,He Rong

Funder

National Natural Science Foundation of China

Nanjing Agricultural Science and Technology Research project

six talents summit of Jiangsu Province

Priority Academic Program Development of Jiangsu Higher Education Institutions

Postgraduate Research & Practice Innovation Program of Jiangsu province

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference40 articles.

1. Influence of thermal treatment, homogenization and xanthan gum on physicochemical properties of watermelon juice: A response surface approach;Aghajanzadeh;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2017

2. Evaluation of folic acid release from spray dried powder particles of pectin-whey protein nano-capsules;Assadpour;International Journal of Biological Macromolecules,2017

3. Protein-polysaccharide interactions for stabilization of food emulsions;Benichou;Journal of Dispersion Science and Technology,2002

4. Canola/rapeseed protein: Future opportunities and directions-workshop proceedings of IRC 2015;Campbell;Plants (Basel),2016

5. Comparison of gum Arabic, modified starch, and whey protein isolate as emulsifiers: Influence of pH, CaCl2 and temperature;Chanamai;Food Chemistry and Toxicology,2002

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