The radiation assisted-Maillard reaction comprehensively improves the freeze-thaw stability of soy protein-stabilized oil-in-water emulsions-Reference-Cited by-同舟云学术

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The radiation assisted-Maillard reaction comprehensively improves the freeze-thaw stability of soy protein-stabilized oil-in-water emulsions

Published:2020-06 Issue: Volume:103 Page:105684
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wang Yuying,Zhang Anqi,Wang Xibo,Xu Ning,Jiang Lianzhou

Funder

National Key R&D Program of China

Heilongjiang Province Key S&T Program

National Soybean Industrial Technology System of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference43 articles.

1. Influence of environmental stresses on stability of o/w emulsions containing droplets stabilized by multilayered membranes produced by a layer-by-layer electrostatic deposition technique;Aoki;Food Hydrocolloids,2005

2. Adsorbed protein layers at fluid interfaces: Interactions, structure and surface rheology;Dickinson;Colloids and Surfaces B,1999

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

4. Rheological properties and stability of model salad dressing emulsions prepared with a dry-heated soybean protein isolate-dextran mixture;Diftis;Food Hydrocolloids,2005

5. Effect of high coacervation temperature on the physicochemical properties of resultant microcapsules through induction of maillard reaction between soybean protein and chitosan;Du;Journal of Food Engineering,2018

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4. High freeze-thaw stability of Pickering emulsion stabilized by SPI-maltose particles and its effect on frozen dough;International Journal of Biological Macromolecules;2024-09

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