Stability of rice bran oil-in-water emulsions stabilized by pectin-zein complexes: Effect of composition and order of mixing

Food Hydrocolloids

Volumn 61, Issue , 2016, Pages 589-598

  Piriyaprasarth, Suchada ^a   Juttulapa, Maneerat ^a   Sriamornsak, Pornsak ^a  

^a SILPAKORN UNIVERSITY   (Thailand)

Author keywords

Emulsions; Pectin; Rice bran oil; Stability; Zein

Indexed keywords

DROPS; EMULSIFICATION; EMULSIONS; FURFURAL; MIXING;

CITRUS OIL; CITRUS PECTIN; COMPLEX EFFECTS; OIL PHASE; OIL-IN-WATER; PECTIN; PHYSICAL STABILITY; POLYSACCHARIDE-PROTEIN COMPLEXES; RICE BRAN OIL; WATER EMULSION;

STABILITY;

EID: 84974685679     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.06.015     Document Type: Article

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