Subcritical Water Induced Complexation of Soy Protein and Rutin: Improved Interfacial Properties and Emulsion Stability-Reference-Cited by-同舟云学术

Subcritical Water Induced Complexation of Soy Protein and Rutin: Improved Interfacial Properties and Emulsion Stability

Published:2016-07-28 Issue:9 Volume:81 Page:C2149-C2157
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Chen Xiao-Wei¹,Wang Jin-Mei¹,Yang Xiao-Quan²,Qi Jun-Ru¹,Hou Jun-Jie¹

Affiliation:

1. Dept. of Food Science and Engineering, Food Protein Research and Development Center; South China Univ. of Technology; Guangzhou 510640 P. R. China

2. Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety; South China Univ. of Technology; Guangzhou 510640 P. R. China

Funder

Natural Science Foundation

South China University of Technology

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13403/fullpdf

Reference35 articles.

1. Structure and oxidative stability of oil in water emulsions as affected by rutin and homogenization procedure;Atarés;Food Chem,2012

2. A review of subcritical water as a solvent and its utilisation for the processing of hydrophobic organic compounds;Carr;Chem Engr J,2011

3. Effects of rutin incorporation on the physical and oxidative stability of soy protein-stabilized emulsions;Cui;Food Hydrocolloids,2014

4. Mixed biopolymers at interfaces: competitive adsorption and multilayer structures;Dickinson;Food Hydrocolloids,2011

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