Characterization and analysis of an oil‐in‐water emulsion stabilized by rapeseed protein isolate under pH and ionic stress-Reference-Cited by-同舟云学术

Characterization and analysis of an oil‐in‐water emulsion stabilized by rapeseed protein isolate under pH and ionic stress

Published:2020-06-20 Issue:13 Volume:100 Page:4734-4744
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Wu Jin¹,Xu Feiran¹,Wu Ying¹,Xiong Wenfei¹,Pan Mengmeng¹,Zhang Na²,Zhou Qi³,Wang Shijie⁴,Ju Xingrong¹^ORCID,Wang Lifeng¹^ORCID

Affiliation:

1. College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and ProcessingNanjing University of Finance and Economics Nanjing People's Republic of China

2. Collage of Food Science and EngineeringHarbin University of Commerce Harbin People's Republic of China

3. Oil Crops Research Institute of Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition Wuhan China

4. Junlebao Dairy Co., Ltd Shijiazhuang China

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10532

Reference39 articles.

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