Emulsification properties of polysaccharides from Dioscorea opposita Thunb.

Food Chemistry

Volumn 221, Issue , 2017, Pages 919-925

  Ma, Fanyi ^a   Zhang, Yun ^a   Wen, Yurong ^a   Yao, Yanna ^a   Zhu, Jinhua ^a   Liu, Xiuhua ^a   Bell, Alan ^b   Tikkanen Kaukanen, Carina ^c  

^a HENAN UNIVERSITY   (China)

^b UNIVERSITY OF READING   (United Kingdom)

^c UNIVERSITY OF HELSINKI   (Finland)

Author keywords

Chinese yam; Dioscorea opposita Thunb.; Emulsification properties; Polysaccharides

Indexed keywords

ADHESIVES; MOLECULAR WEIGHT; POLYSACCHARIDES;

ALCOHOL PRECIPITATIONS; CHINESE YAM; DIOSCOREA OPPOSITA THUNB; DROPLET SIZES; EMULSIFICATION PROPERTIES; EMULSIFYING PROPERTY; GUM ARABIC; MEDIUM CHAIN TRIGLYCERIDES;

EMULSIFICATION;

EMULSIFYING AGENT; GLUCOSE; GUM ARABIC; MEDIUM CHAIN TRIACYLGLYCEROL; POLYSACCHARIDE; PROTEIN;

ARTICLE; DIOSCOREA OPPOSITIFOLIA; DISPERSION; DISPERSITY; EMULSION; EXTRACTION; MOLECULAR WEIGHT; NONHUMAN; PRECIPITATION; PROTEIN CONTENT; ZETA POTENTIAL; CHEMISTRY; YAM;

DIOSCOREA; EMULSIFYING AGENTS; POLYSACCHARIDES;

EID: 85006791419     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.11.073     Document Type: Article

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