Emulsifying and whipping properties of mixing polysaccharide dispersions: effect of ratio between insoluble soybean fiber and hydroxypropyl methylcellulose-Reference-Cited by-同舟云学术

Emulsifying and whipping properties of mixing polysaccharide dispersions: effect of ratio between insoluble soybean fiber and hydroxypropyl methylcellulose

Published:2022-06-10 Issue:14 Volume:102 Page:6707-6717
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Cai Yongjian¹²^ORCID,Zeng Di¹,Huang Lihua¹,Zhao Mouming¹³^ORCID,Zhao Qiangzhong¹³^ORCID,Van der Meeren Paul²

Affiliation:

1. School of Food Science and Engineering South China University of Technology Guangzhou China

2. Particle and Interfacial Technology Group, Department of Green Chemistry and Technology, Faculty of Bioscience Engineering Ghent University Ghent Belgium

3. Research Institute for Food Nutrition and Human Health Guangzhou China

Funder

National Natural Science Foundation of China

Guangdong Science and Technology Department

Ministry of Education of the People's Republic of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.12038

Reference30 articles.