Wheat gluten-stabilized high internal phase emulsions as mayonnaise replacers-Reference-Cited by-同舟云学术

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Wheat gluten-stabilized high internal phase emulsions as mayonnaise replacers

Published:2018-04 Issue: Volume:77 Page:168-175
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Liu Xiao,Guo Jian,Wan Zhi-Li,Liu Yu-Yang,Ruan Qi-Jun,Yang Xiao-Quan

Funder

Chinese National Natural Science Foundation

China Postdoctoral Science Foundation

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference34 articles.

1. Egg yolk: Structures, functionalities and processes;Anton;Journal of the Science of Food and Agriculture,2013

2. Oral processing of two milk chocolate samples;Carvalho-da-Silva;Food & Function,2013

3. Rheology and tribology: Two distinctive regimes of food texture sensation;Chen;Trends in Food Science & Technology,2012

4. Assessment of soy soluble polysaccharide, gum Arabic and OSA-Starch as emulsifiers for mayonnaise-like emulsions;Chivero;Lwt-Food Science and Technology,2016

5. Protein denaturation and emulsifying properties of plasma and granules of egg yolk as related to heat treatment;Denmat;Journal of Food Science,1999

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