Rheological properties and structural features of coconut milk emulsions stabilized with maize kernels and starch-Reference-Cited by-同舟云学术

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Rheological properties and structural features of coconut milk emulsions stabilized with maize kernels and starch

Published:2019-11 Issue: Volume:96 Page:385-395
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Lu Xu,Su Han,Guo Juanjuan,Tu Jinjin,Lei Yi,Zeng Shaoxiao,Chen Yingtong,Miao Song,Zheng Baodong

Funder

China-Ireland International Cooperation Centre for Food Material Science and Structure Design

Scientific and Technological Development of Fujian Agriculture

Forestry University

Innovative Research Team in Science and Technology

Fujian Province University

Scientific and Technological Innovation Team

Plan of Fujian Agriculture and Forestry University

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference51 articles.

1. Freeze–thaw stability of edible oil-in-water emulsions stabilized by sucrose esters and Tweens;Ariyaprakai;Journal of Food Engineering,2015

2. Pulp and jam of gabiroba (Campomanesia xanthocarpa Berg): Characterization and rheological properties;Barbieri;Food Chemistry,2018

3. Effect of the degree of substitution of octenyl succinic anhydride-banana starch on emulsion stability;Bellopérez;Carbohydrate Polymers,2015

4. The effect of ultrasound on particle size, color, viscosity and polyphenol oxidase activity of diluted avocado puree;Bi;Ultrasonics Sonochemistry,2015

5. Stability of food emulsions: Physicochemical role of protein and nonprotein emulsifiers;Das;Advances in Food & Nutrition Research,1990

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