Synergistic effects of ovalbumin/gum arabic complexes on the stability of emulsions exposed to environmental stress-Reference-Cited by-同舟云学术

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Synergistic effects of ovalbumin/gum arabic complexes on the stability of emulsions exposed to environmental stress

Published:2015-05 Issue: Volume:47 Page:14-20
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Niu Fuge,Zhou Jianzhong,Niu Debao,Wang Chenying,Liu Yuntao,Su Yujie,Yang Yanjun

Funder

Excellent Doctoral Cultivation Foundation of Jiangnan University

Graduate Education Innovation Project in Jiangsu Province

Chinese National High Technology Research and Development Program 863

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference32 articles.

1. β-lactoglobulin, gum arabic, and xanthan gum for emulsifying sweet almond oil: formulation and stabilization mechanisms of pharmaceutical emulsions;Bouyer;Colloids and Surfaces A: Physicochemical and Engineering Aspects,2013

2. Influence of biopolymer emulsifier type on formation and stability of rice bran oil-in-water emulsions: whey protein, gum arabic, and modified starch;Charoen;Journal of Food Science,2011

3. Molecular characteristics of ovalbumin-dextran conjugates formed through the Maillard reaction;Choi;Food Chemistry,2005

4. Interfacial structure and stability of food emulsions as affected by protein-polysaccharide interactions;Dickinson;Soft Matter,2008

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