A soy protein-polysaccharides Maillard reaction product enhanced the physical stability of oil-in-water emulsions containing citral

Food Hydrocolloids

Volumn 48, Issue , 2015, Pages 155-164

  Yang, Yuexi ^a,b   Cui, Steve W ^a,b   Gong, Jianhua ^b   Guo, Qian ^b   Wang, Qi ^b   Hua, Yufei ^a  

^a JIANGNAN UNIVERSITY   (China)

^b AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Citral; Emulsion stability; Protein polysaccharide complex; Simulated gastrointestinal fluid; Soy protein isolate; Soy soluble polysaccharide

Indexed keywords

DROPS; ELECTROPHORESIS; EMULSIFICATION; FOURIER TRANSFORM INFRARED SPECTROSCOPY; GLYCOSYLATION; HEAT TREATMENT; HYDROPHOBICITY; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; PROTEINS; REACTION PRODUCTS; SIZE EXCLUSION CHROMATOGRAPHY; STABILITY;

CITRAL; EMULSION STABILITY; GASTROINTESTINAL; OIL-IN-WATER; PHYSICAL STABILITY; PROTEIN-POLYSACCHARIDE COMPLEX; SIMULATED GASTROINTESTINAL FLUID; SOY PROTEIN ISOLATES; SOY SOLUBLE POLYSACCHARIDE; WATER EMULSION;

EMULSIONS;

EID: 84924090958     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.02.004     Document Type: Article

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