Formation of Vitamin E Emulsion Stabilized by Octenylsuccinic Starch: Factors Affecting Particle Size and Oil Load-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Formation of Vitamin E Emulsion Stabilized by Octenylsuccinic Starch: Factors Affecting Particle Size and Oil Load

Published:2015-03-23 Issue:4 Volume:80 Page:C680-C686
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Qiu Dan¹²³,Yang Lei¹,Shi Yong-Cheng²

Affiliation:

1. School of Chemical Engineering; Ningbo Univ. of Technology; 89, Cuibai Road Ningbo Zhejiang 315016 People's Republic of China

2. Dept. of Grain Science and Industry; Kansas State Univ; Manhattan KS 66506 U.S.A

3. Zhejiang NVB Co. Ltd; High-Tech Industry Zone (Second); XinChang 312500 People's Republic of China

Publisher

Wiley

Subject

Food Science

Reference26 articles.

1. Depletion flocculation of beverage emulsions by gum arabic and modified starch;Chanamai;J Food Sci,2001

2. Comparison of gum arabic, modified starch, and whey protein isolate as emulsifiers: influence of pH, CaCl2 and temperature;Chanamai;J Food Sci,2002

3. Influence of biopolymer Emulsifier type on formation and stability of rice bran oil-in-water emulsions: Whey protein, gum arabic, and modified starch;Charoen;J Food Sci.,2011

4. Vitamin E nanoparticle for beverage applications;Chen;Chem Eng Res Des,2004

5. Influence of sodium dodecyl sulfate on the physicochemical properties of whey protein-stabilized emulsions;Demetriades;Colloids Surf A Physicochem Eng Aspects,2000

Cited by 13 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. Effects of crystallization temperature on structure and digestibility of spherulites formed from debranched high-amylose maize starch;Carbohydrate Polymers;2024-10

2. Preparation of regenerated cellulose-vitamin E complex;Cellulose;2024-07-15

3. Over 100 years of vitamin E: An overview from synthesis and formulation to application in animal nutrition;Journal of Animal Physiology and Animal Nutrition;2024-01-11

4. Surface Removal Enhances the Formation of a Porous Structure in Potato Starch;Starch - Stärke;2021-05-10

5. High-Energy Emulsification Methods for Encapsulation of Lipid-Soluble Antioxidants;Emulsion‐based Encapsulation of Antioxidants;2020

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3