Influence of microcrystalline cellulose on the microrheological property and freeze-thaw stability of soybean protein hydrolysate stabilized curcumin emulsion

LWT

Volumn 66, Issue , 2016, Pages 590-597

  Xu, Duoxia ^a,b   Zhang, Jinjing ^a,b   Cao, Yanping ^a,b   Wang, Jing ^a,b   Xiao, Junsong ^a,b  

^a Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients   (China)

^b BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY   (China)

Author keywords

Curcumin emulsion; Freeze thaw stability; Microcrystalline cellulose (MCC); Microrheological property; SPI hydrolysate (SPIH)

Indexed keywords

CELLULOSE; DROPS; DYNAMIC LIGHT SCATTERING; EMULSIFICATION; FREEZING; OSTWALD RIPENING; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; PROTEINS; STABILITY; THAWING;

CURCUMIN; FREEZE-THAW STABILITY; MICROCRYSTALLINE CELLULOSE; MICRORHEOLOGICAL PROPERTY; SPI HYDROLYSATE (SPIH);

MICROCRYSTALS;

EMULSIONS; FREEZE DRYING; MICROCRYSTALLINE CELLULOSE; PROTEIN FIBERS; RHEOLOGY; SOY BEANS;

EID: 84950132289     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.11.002     Document Type: Article

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