Improving the stability of wheat protein-stabilized emulsions: Effect of pectin and xanthan gum addition

Food Hydrocolloids

Volumn 43, Issue , 2015, Pages 377-387

  Qiu, Chaoying ^a,c   Zhao, Mouming ^a,b   McClements, David Julian ^c,d  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b South China University of Technology   (China)

^c UNIVERSITY OF MASSACHUSETTS   (United States)

^d KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

Author keywords

Deamidated wheat gliadin; Emulsion; Pectin; Physical stability; Xanthan gum

Indexed keywords

BIOMOLECULES; EMULSIFICATION; IONIC STRENGTH; PHASE SEPARATION; PROTEINS; SODIUM CHLORIDE; STABILITY;

ADSORPTION BEHAVIOUR; ANIONIC POLYSACCHARIDES; DEAMIDATED; DEAMIDATED WHEAT GLIADIN; EMULSION STABILITY; LIPID DROPLETS; PECTIN; PHYSICAL STABILITY; SOLUTION PH; WHEAT PROTEINS;

XANTHAN GUM;

TRITICUM AESTIVUM;

EID: 84908337099     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.06.013     Document Type: Article

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