Effect of xanthan gum or pectin addition on Sacha Inchi oil-in-water emulsions stabilized by ovalbumin or tween 80: Droplet size distribution, rheological behavior and stability-Reference-Cited by-同舟云学术

Effect of xanthan gum or pectin addition on Sacha Inchi oil-in-water emulsions stabilized by ovalbumin or tween 80: Droplet size distribution, rheological behavior and stability

Published:2018-12 Issue: Volume:120 Page:339-345
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Vicente Juarez,Pereira Luciano José Barreto,Bastos Lívia Pinto Heckert,de Carvalho Mario Geraldo,Garcia-Rojas Edwin Elard

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro

Empresa Brasileira de Pesquisa Agropecuária

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference58 articles.

1. Influence of flaxseed gum and NaCl concentrations on the stability of oil-in-water emulsions;Liu;Food Hydrocoll.,2018

2. Physical stability, microstructure and micro-rheological properties of water-in-oil-in-water (W/O/W) emulsions stabilized by porcine gelatin;Zhu;Food Chem.,2018

3. Combination of sodium caseinate and succinylated alginate improved stability of high fat fish oil-in-water emulsions;Yesiltas;Food Chem.,2018

4. Investigation of oil-in-water emulsion stability with relevant interfacial characteristics simulated by dissipative particle dynamics;Liang;Colloids Surf. A Physicochem. Eng. Asp.,2018

5. Stability and rheology properties of oil-in-water emulsions prepared with mucilage extracted from Opuntia ficus-indica (L). Miller;Quinzio;Food Hydrocoll.,2018

Cited by 24 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Ovalbumin/sodium alginate Pickering emulsion: Structural characteristics and its contribution to enhancing the gel properties of Hairtail (Trichiurus haumela) surimi;Food Chemistry;2024-12

2. Synthesis of Linoleic Acid of Conjugated Isomers from Sesame (Sesamum Indicum) Seed Oil: Its Use and Effect in a Microstructured Product Type Oil-in-Water Emulsion;Current Research in Nutrition and Food Science Journal;2024-08-30

3. The Emulsification and Stabilization Mechanism of an Oil-in-Water Emulsion Constructed from Tremella Polysaccharide and Citrus Pectin;Foods;2024-05-16

4. Ultrasonic and homogenization: An overview of the preparation of an edible protein–polysaccharide complex emulsion;Comprehensive Reviews in Food Science and Food Safety;2023-09-21

5. Application of Pickering emulsion with microcrystalline cellulose in vitamin C double emulsion process with spray drying technology;CyTA - Journal of Food;2023-09-11