Physicochemical properties and emulsion stabilization of rice dreg glutelin conjugated with κ-carrageenan through Maillard reaction

Journal of the Science of Food and Agriculture

Volumn 93, Issue 1, 2013, Pages 125-133

  Du, Yanxue ^a   Shi, Suhua ^a   Jiang, Yan ^a   Xiong, Hua ^a   Woo, Meng Wai ^b   Zhao, Qiang ^a   Bai, Chunqing ^a   Zhou, Qiang ^c   Sun, Wenjing ^c  

^a NANCHANG UNIVERSITY   (China)

^b MONASH UNIVERSITY   (Australia)

^c Parchn Sodium Isovitamin C Co Ltd   (China)

Author keywords

carrageenan; Characterization; Conjugate; Emulsion stability; Rice dreg glutelin

Indexed keywords

AMINO ACID; CARRAGEENAN; EMULSIFYING AGENT; EMULSION; GLUTEN; ION; WATER;

CHEMISTRY; EMULSION; GLYCATION; HEAT; HUMAN; PARTICLE SIZE; PH; PROTEIN CONFORMATION; RICE; SOLUBILITY;

AMINO ACIDS; CARRAGEENAN; EMULSIFYING AGENTS; EMULSIONS; GLUTENS; HOT TEMPERATURE; HUMANS; HYDROGEN-ION CONCENTRATION; IONS; MAILLARD REACTION; ORYZA SATIVA; PARTICLE SIZE; PROTEIN CONFORMATION; SOLUBILITY; WATER;

EID: 84873290191     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.5739     Document Type: Article

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