Effects of rice bran protein hydrolysates on the physicochemical stability of oil-in-water emulsions

Journal of Oleo Science

Volumn 63, Issue 12, 2014, Pages 1231-1241

  Cheetangdee, Nopparat ^a  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

Author keywords

Antioxidant activity; Emulsifying activity; Oil in water (O W) emulsion; Rice bran protein hydolysates (RBPH)

Indexed keywords

ANTIOXIDANTS; CARBOHYDRATES; EMULSIONS; FOOD PRODUCTS; HYDROLYSIS; OIL SHALE; OILS AND FATS; PROTEINS; STABILITY;

ANTI-OXIDANT ACTIVITIES; COLLOIDAL STABILITY; EMULSIFYING ACTIVITY; EMULSIFYING ACTIVITY INDICES; OIL-IN-WATER (O/W) EMULSION; OIL-IN-WATER EMULSIONS; PHYSICO-CHEMICAL STABILITY; RICE BRAN PROTEIN;

EMULSIFICATION;

ALKALI; ANTIOXIDANT; CARBOHYDRASE; COLLOID; EMULSION; FOOD ADDITIVE; GLYCOSIDASE; PROTEIN HYDROLYSATE; SOYBEAN OIL; VEGETABLE PROTEIN; WATER;

CHEMISTRY; COLLOID; COMPARATIVE STUDY; EMULSION; HYDROLYSIS; ISOLATION AND PURIFICATION; MECHANICAL STRESS; PHYSICAL CHEMISTRY; RICE; SYNTHESIS;

ALKALIES; ANTIOXIDANTS; COLLOIDS; EMULSIONS; FOOD ADDITIVES; GLYCOSIDE HYDROLASES; HYDROLYSIS; ORYZA SATIVA; PHYSICOCHEMICAL PHENOMENA; PLANT PROTEINS; PROTEIN HYDROLYSATES; SOYBEAN OIL; STRESS, MECHANICAL; WATER;

EID: 84913554445     PISSN: 13458957     EISSN: 13473352     Source Type: Journal    
DOI: 10.5650/jos.ess14030     Document Type: Article

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