Effect of NaCas/Tween 80 ratios and environmental stresses on the physical stability of perilla oil-in-water emulsions-Reference-Cited by-同舟云学术

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Effect of NaCas/Tween 80 ratios and environmental stresses on the physical stability of perilla oil-in-water emulsions

Published:2018-01-05 Issue:4 Volume:42 Page:e13568
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Du Yan¹²^ORCID,Yin Li-Jun²,Han Qing-Hua³,Zhao Dan³,Liu Hai-Jie¹²

Affiliation:

1. Beijing Advanced Innovation Center for Food Nutrition and Human Health; Beijing 100083 People's Republic of China

2. College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 People's Republic of China

3. Chinese Academy of Agricultural Mechanization Sciences; Beijing 100000 People's Republic of China

Funder

Ministry of Science and Technology of the People's Republic of China

National Science and Technology Pillar Program of China during the twelfth Five-year Plan Period

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13568/fullpdf

Reference31 articles.

1. Kenaf (Hibiscus cannabinus L.) seed oil-in-water Pickering nanoemulsions stabilised by mixture of sodium caseinate, Tween 20 and β-cyclodextrin;Cheong;Food Hydrocolloids,2016

2. Physical properties of oil-in-water emulsions as a function of oil and soy soluble polysaccharide types;Chivero;Food Hydrocolloids,2014

3. A new method for determining the emulsion stability index by backscattering light detection;Choi;Journal of Food Process Engineering,2014

4. Preparation, structure and stability of sodium caseinate and gelatin micro-particles;Coskun;Food Hydrocolloids,2015

5. Competitive adsorption between sodium caseinate and oil-soluble and water-soluble surfactants in oil-in-water emulsions;Euston;Journal of Food Science,1995

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