Effectiveness of partially hydrolyzed rice glutelin as a food emulsifier: Comparison to whey protein

Food Chemistry

Volumn 213, Issue , 2016, Pages 700-707

  Xu, Xingfeng ^a,b   Zhong, Junzhen ^a   Chen, Jun ^a   Liu, Chengmei ^a   Luo, Liping ^a   Luo, Shunjing ^a   Wu, Lixin ^c   McClements, David Julian ^b,d  

^a NANCHANG UNIVERSITY   (China)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

^c Golden Agriculture Biotech Company Limited   (China)

^d KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

Author keywords

Emulsion; Environmental stress; Rice glutelin; Stability; Whey protein isolate

Indexed keywords

CONVERGENCE OF NUMERICAL METHODS; EMULSIONS; FOOD PRODUCTS; HYDROLYSIS; PROTEINS;

DEGREE OF HYDROLYSIS; EMULSIFYING PROPERTY; ENVIRONMENTAL STRESS; FOOD EMULSIFIERS; LIPID DROPLETS; PARTIALLY HYDROLYZED; RICE GLUTELIN; WHEY PROTEIN ISOLATE;

EMULSIFICATION;

EMULSIFYING AGENT; FAT DROPLET; GLUTENIN; WHEY PROTEIN; EMULSION; GLUTEN;

ARTICLE; CONTROLLED STUDY; EMULSION; ENVIRONMENTAL STRESS; FOOD PROCESSING; HYDROLYSIS; IONIC STRENGTH; PARTICLE SIZE; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN SUBUNIT; RICE; SOLUBILITY; SURFACE PROPERTY; ZETA POTENTIAL; ANALYSIS; CHEMISTRY; COMPARATIVE STUDY; ORYZA;

EMULSIFYING AGENTS; EMULSIONS; GLUTENS; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; ORYZA; WHEY PROTEINS;

EID: 84978132512     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.07.047     Document Type: Article

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