Effect of plant protein-polysaccharide complexes produced by mano-thermo-sonication and pH-shifting on the structure and stability of oil-in-water emulsions-Reference-Cited by-同舟云学术

Effect of plant protein-polysaccharide complexes produced by mano-thermo-sonication and pH-shifting on the structure and stability of oil-in-water emulsions

Published:2018-06 Issue: Volume:47 Page:317-325
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Yildiz Gulcin,Ding Junzhou^ORCID,Andrade Juan^ORCID,Engeseth Nicki J.,Feng Hao

Funder

Ministry of National Education

Illinois Agricultural Experiment Station

ACES

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference39 articles.

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

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