Physical and Oxidative Stabilities of O/W Emulsions Formed with Rice Dreg Protein Hydrolysate: Effect of Xanthan Gum Rheology

Food and Bioprocess Technology

Volumn 9, Issue 8, 2016, Pages 1380-1390

  Chen, Xianxin ^a   Li, Wei ^b   Zhao, Qiang ^a   Selomulya, Cordelia ^c   Zhu, Xuemei ^a   Xiong, Hua ^a  

^a NANCHANG UNIVERSITY   (China)

^b Shenzhen Ocean Power Ecological Food Technology Co   (China)

^c MONASH UNIVERSITY   (Australia)

Author keywords

Emulsions; Oxidative stability; Physical stability; Rice dreg protein hydrolysate; Xanthan gum

Indexed keywords

DROPS; ELASTICITY; EMULSIFICATION; EMULSIONS; FORESTRY; HYDROLYSIS; METAL IONS; METALS; OXIDATION; PHASE SEPARATION; PROTEINS; SOYBEAN OIL; STABILITY; VISCOSITY; YIELD STRESS;

ELECTROSTATIC REPULSION; INCREASING VISCOSITY; METAL-ION CHELATION; OIL-IN-WATER EMULSIONS; OXIDATIVE STABILITY; PHYSICAL STABILITY; PROTEIN HYDROLYZATES; RICE DREG PROTEIN HYDROLYSATES;

XANTHAN GUM;

EID: 84963679905     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-016-1727-9     Document Type: Article

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