Effect of sodium alginate on the stability of natural soybean oil body emulsions-Reference-Cited by-同舟云学术

Effect of sodium alginate on the stability of natural soybean oil body emulsions

Published:2018 Issue:9 Volume:8 Page:4731-4741
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Su Chunxia¹²³⁴⁵,Feng Younan¹²³⁴⁵,Ye Jing¹²³⁴⁵,Zhang Yuemei¹²³⁴⁵,Gao Zhiming¹²³⁴⁵,Zhao Meng¹²³⁴⁵,Yang Nan¹²³⁴⁵^ORCID,Nishinari Katsuyoshi¹²³⁴⁵,Fang Yapeng¹²³⁴⁵^ORCID

Affiliation:

1. Glyn O. Phillips Hydrocolloid Research Centre

2. Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province

3. Department of Bioengineering and Food Science

4. Hubei University of Technology

5. Wuhan 430068

Abstract

For the first time sodium alginate is used to improve the stability of oil body emulsions against salt, pH and freeze–thaw cycling.

Funder

Hubei University of Technology

National Natural Science Foundation of China

China Scholarship Council

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2018/RA/C7RA09375F

Reference38 articles.

1. Oil Bodies and Oleosins in Seeds

2. Role of lipid bodies and lipid-body proteins in seeds and other tissues

3. Seed oil-bodies: Isolation, composition and role of oil-body apolipoproteins

4. Lipids, Proteins, and Structure of Seed Oil Bodies from Diverse Species

5. New insights into the mechanisms of lipid-body biogenesis in plants and other organisms

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