Utilization of anionic polysaccharides to improve the stability of rice glutelin emulsions: Impact of polysaccharide type, pH, salt, and temperature

Food Hydrocolloids

Volumn 64, Issue , 2017, Pages 112-122

  Xu, Xingfeng ^a,b   Luo, Liping ^a   Liu, Chengmei ^a   McClements, David Julian ^b  

^a NANCHANG UNIVERSITY   (China)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Emulsion; Environmental stress; Polysaccharide; Rice glutelin; Stability

Indexed keywords

DROPS; EMULSIFICATION; EMULSIONS; HEAT TREATMENT; OILS AND FATS; PH EFFECTS; POLYSACCHARIDES; SODIUM CHLORIDE; XANTHAN GUM;

ANIONIC POLYSACCHARIDES; ENVIRONMENTAL STRESS; OIL DROPLETS; PH STABILITY; PH-STABILITY; PHYSICAL STABILITY; PROPERTY; RICE GLUTELIN; SMALL PARTICLES; THERMAL;

STABILITY;

EID: 84994519152     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.11.005     Document Type: Article

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