Effect of alkaline pH on the physicochemical properties of insoluble soybean fiber (ISF), formation and stability of ISF-emulsions

Author:

Cai Yongjian,Huang Lihua,Chen Bifen,Zhao Xiujie,Zhao Mouming,Zhao Qiangzhong,Van der Meeren Paul

Funder

Thirteenth Five-Year Plan National Key R&D Program of China

National Natural Science Foundation of China

Guangdong Key R&D Program

111 Project

China Scholarship Council

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference42 articles.

1. Influence of protein type on polyglycerol polyricinoleate replacement in W/O/W (water-in-oil-in-water) double emulsions for food applications;Balcaen;Colloids and Surfaces A-Physicochemical and Engineering Aspects,2017

2. Modifying the contact angle of anisotropic cellulose nanocrystals: Effect on interfacial rheology and structure;van den Berg;Langmuir,2018

3. Adjustment of the structural and functional properties of okara protein by acid precipitation;Cai;Food Bioscience,2020

4. Effect of xanthan gum on walnut protein/xanthan gum mixtures, interfacial adsorption, and emulsion properties;Cai;Food Hydrocolloids,2018

5. Behavior of nanocelluloses at interfaces;Capron;Current Opinion in Colloid & Interface Science,2017

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