Physical stability and microstructure of rapeseed protein isolate/gum Arabic stabilized emulsions at alkaline pH

Food Hydrocolloids

Volumn 88, Issue , 2019, Pages 50-57

  Li, Qun ^a   Wang, Zhigao ^b   Dai, Caixia ^a   Wang, Yujiao ^a   Chen, Wenye ^a   Ju, Xingrong ^a   Yuan, Jian ^a   He, Rong ^a  

^a NANJING UNIVERSITY OF FINANCE AND ECONOMICS   (China)

^b JIANGNAN UNIVERSITY   (China)

Author keywords

Emulsion; Gum Arabic; Rapeseed protein isolate; Stability

Indexed keywords

ALKALINITY; AMIDES; EMULSIFICATION; FOURIER TRANSFORM INFRARED SPECTROSCOPY; HYDROGEN BONDS; OILSEEDS; OSTWALD RIPENING; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; PROTEINS; ZETA POTENTIAL;

ALKALINE PH; CONFOCAL LASER SCANNING MICROSCOPE; GUM ARABIC; INTERFACIAL ADSORPTION; PHYSICAL STABILITY; PRECIPITATION RATES; PROTEIN ISOLATES; RAPESED PROTEIN ISOLATE; RATE STABILITY; STABILITY COEFFICIENT;

STABILITY;

EID: 85054669058     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2018.09.020     Document Type: Article

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