A soy protein-polysaccharides Maillard reaction product enhanced the physical stability of oil-in-water emulsions containing citral-Reference-Cited by-同舟云学术

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A soy protein-polysaccharides Maillard reaction product enhanced the physical stability of oil-in-water emulsions containing citral

Published:2015-06 Issue: Volume:48 Page:155-164
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Yang Yuexi,Cui Steve W.,Gong Jianhua,Guo Qian,Wang Qi^ORCID,Hua Yufei

Funder

Agriculture and Agri-Food Canada and Canadian Poultry Research Council

Jiangnan University

China Scholarship Council

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference41 articles.

1. Emulsifying properties of whey protein–dextran conjugates at low pH and different salt concentrations;Akhtar;Colloids and Surfaces B: Biointerfaces,2003

2. The Maillard reaction;Ames,1992

3. FT-IR spectroscopic determination of the degree of esterification of cell wall pectins from stored peaches and correlation to textural changes;Chatjigakis;Carbohydrate Polymers,1998

4. Comparisons of emulsifying properties of Maillard reaction products conjugated by green, red seaweeds and various commercial proteins;Chiu;Food Hydrocolloids,2009

5. Stability of citral in oil-in-water emulsions prepared with medium-chain triacylglycerols and triacetin;Choi;Journal of Agricultural and Food Chemistry,2009

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