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Enhancing the formation and stability of emulsions using mixed natural emulsifiers: Hydrolyzed rice glutelin and quillaja saponin

  • Published:2019-04 Issue: Volume:89 Page:396-405
  • ISSN:0268-005X
  • Container-title:Food Hydrocolloids
  • language:en
  • Short-container-title:Food Hydrocolloids

Author:

Xu Xingfeng,Sun Qingjie,McClements David Julian

Funder

National Natural Science Foundation of China

Natural Science Foundation of Shandong Province

National Institute of Food and Agriculture, USDA

Massachusetts Agricultural Experiment Station

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference50 articles.

1. Formation of whey protein isolate hydrolysate stabilised nanoemulsion;Adjonu;Food Hydrocolloids,2014

2. Enzymic hydrolysis of food proteins;Adler-Nissen,1986

3. Kenaf ( Hibiscus cannabinus L.) seed oil-in-water Pickering nanoemulsions stabilised by mixture of sodium caseinate, Tween 20 and β-cyclodextrin;Ai;Food Hydrocolloids,2016

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

5. Caseinate-induced competitive displacement of whey protein from interfaces;Bai;Food Biophysics,2017
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