Micro‐ and nano‐emulsions based on soluble soy polysaccharide and octenyl succinic anhydride modified soluble soy polysaccharide-Reference-Cited by-同舟云学术

Micro‐ and nano‐emulsions based on soluble soy polysaccharide and octenyl succinic anhydride modified soluble soy polysaccharide

Published:2021-01-19 Issue:6 Volume:56 Page:3034-3043
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Qi Jun‐Ru¹^ORCID,Zhang Dai‐Yu¹,Zhao Ru‐Xia,Liao Jin‐Song²³^ORCID,Cao Yong⁴,Xiao Jie⁴

Affiliation:

1. Research and Development Center of Food Proteins School of Food Science and Engineering Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety South China University of Technology Guangzhou510640China

2. School of Life Sciences South China Normal University Guangzhou510640China

3. Lemon (Qingyuan city) biotechnology Co. Ltd. Qingyuan China

4. Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods College of Food Science South China Agricultural University Guangzhou China

Funder

Natural Science Foundation of Guangdong Province

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14947

Reference23 articles.

1. Emulsification by ultrasound: drop size distribution and stability

2. Physical properties of oil-in-water emulsions as a function of oil and soy soluble polysaccharide types

3. Rheological properties of water-soluble soybean polysaccharides extracted under weak acidic condition

4. Effect of dynamic high pressure microfluidization modified insoluble dietary fiber on gelatinization and rheology of rice starch

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