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Stabilization of soybean oil body emulsions using ι-carrageenan: Effects of salt, thermal treatment and freeze-thaw cycling

  • Published:2012-07 Issue:1 Volume:28 Page:110-120
  • ISSN:0268-005X
  • Container-title:Food Hydrocolloids
  • language:en
  • Short-container-title:Food Hydrocolloids

Author:

Wu Na-Na,Huang Xu,Yang Xiao-Quan,Guo Jian,Zheng Er-Li,Yin Shou-Wei,Zhu Jian-Hua,Qi Jun-Ru,He Xiu-Ting,Zhang Jin-Bo

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference44 articles.

1. Official methods of analysis of international;AOAC,2000

2. Influence of environmental stresses on stability of O/W emulsions containing droplets stabilized by multilayered membranes produced by a layer-by-layer electrostatic deposition technique;Aoki;Food Hydrocolloids,2005

3. Electron microscopy of soybean lipid bodies;Bair;Journal of the American Oil Chemists’ Society,1980

4. Destabilization of O/W emulsions containing fat crystals by temperature cycling;Boode;Colloids and Surfaces,1991

5. Partial coalescence in oil-in-water emulsions. 1. Nature of the aggregation;Boode;Colloids and Surfaces A: Physicochemical and Engineering Aspects,1993
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