Mutamba seed mucilage as a novel emulsifier: Stabilization mechanisms, kinetic stability and volatile compounds retention-Reference-Cited by-同舟云学术

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Mutamba seed mucilage as a novel emulsifier: Stabilization mechanisms, kinetic stability and volatile compounds retention

Published:2019-12 Issue: Volume:97 Page:105190
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Pereira Gustavo Araujo,Silva Eric Keven,Peixoto Araujo Nayara Macêdo,Arruda Henrique Silvano,Meireles M. Angela A.,Pastore Glaucia Maria

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - Brasil

financial support offered through fellowships

FAPESP

CNPq

CAPES-PROEX

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference42 articles.

1. Viscoelasticity of chia (Salvia hispanica L.) seed mucilage dispersion inthe vicinity of an oil-water interface;Avila-de la Rosa;Food Hydrocolloids,2015

2. Comparison of emulsifying properties of food-grade polysaccharides in oil-in-water emulsions: Gum Arabic, beet pectin, and corn fiber gum;Bai;Food Hydrocolloids,2017

3. Multilayer emulsions as delivery systems for controlled release of volatile compounds using pH and salt triggers;Benjamin;Food Hydrocolloids,2012

4. Measurement of surface and interfacial tension using pendant drop tensiometry;Berry;Journal of Colloid and Interface Science,2015

5. Stabilization mechanism of oil-in-water emulsions by β-lactoglobulin and gum Arabic;Bouyer;Journal of Colloid and Interface Science,2011

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2. The Potency of Maillard Conjugates Containing Whey Protein as Natural Emulsifier;International Journal of Food Science;2024-05-27

3. The present state and future outlook of pectin-based nanoparticles in the stabilization of Pickering emulsions;Critical Reviews in Food Science and Nutrition;2024-05-11

4. Characterisation and emulsifying properties of microwave pretreated camelina seed mucilage;International Journal of Food Science & Technology;2024-03-03

5. Encapsulation of lactic acid bacteria in W/O/W emulsions stabilized by mucilage:pectin complexes;Food Research International;2024-03

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