Evaluation of rheological and optical properties plus stability of beverage cloud emulsions prepared with corn oil, gum rosin, and modified starch-Reference-Cited by-同舟云学术

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Evaluation of rheological and optical properties plus stability of beverage cloud emulsions prepared with corn oil, gum rosin, and modified starch

Published:2022-11-17 Issue:2 Volume:11 Page:806-816
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Science & Nutrition

Author:

Nasrolahi Soghra¹,Sadeghizadeh‐Yazdi Jalal²³^ORCID,Ehrampoush Mohammad Hassan⁴,Madadizadeh Farzan⁵,Khalili Elham⁶

Affiliation:

1. Master of Food Science and Technology, School of Public Health Shahid Sadoughi University of Medical Sciences Yazd Iran

2. Department of Food Science and Technology, School of Public Health Shahid Sadoughi University of Medical Sciences Yazd Iran

3. Environmental Science and Technology Research Center, School of Public Health Shahid Sadoughi University of Medical Sciences Yazd Iran

4. Department of Environmental Health Engineering, School of Public Health Shahid Sadoughi University of Medical Sciences Yazd Iran

5. Department Biostatistics, School of Public Health Shahid Sadoughi University of Medical Sciences Yazd Iran

6. Department of Food Hygiene and Safety, School of Public Health Shahid Sadoughi University of Medical Sciences Yazd Iran

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.3115

Reference34 articles.

1. Effect of high-pressure treatment on rheology of oil-in-water emulsions prepared with hen egg yolk

2. Beverage emulsions: Comparison among nanoparticle stabilized emulsion with starch and surfactant stabilized emulsions

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1. Oleogel-Based Nanoemulsions for Beverages: Effect of Self-Assembled Fibrillar Networks on Stability and Release Properties of Emulsions;Foods;2024-02-23

2. Rheology and 3D printing characteristics of heat-inducible pea protein-carrageenan-glycyrrhizic acid emulsions as edible inks;Food Hydrocolloids;2024-02

3. Structured Emulgels by Interfacial Assembly of Terpenes and Nanochitin;ACS Nano;2023-12-11

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