[PDF][PDF] 蛋白质乳浊液体系稳定性研究进展
蔡志宁， 赵谋明 - 食品与发酵工业, 2005 - sf1970.cnif.cn
摘要蛋白质乳浊液体系是食品中最重要的体系之一. 如何提高蛋白质乳浊液体系的稳定性的问题
一直是食品科学家关心的热点, 文中主要介绍了蛋白质乳浊液体系稳定性的破坏 …
一直是食品科学家关心的热点, 文中主要介绍了蛋白质乳浊液体系稳定性的破坏 …
[PDF][PDF] 15 Polysaccharides in Food Emulsions
GA van Aken - Food polysaccharides and their applications, 2006 - academia.edu
Polysaccharides are important ingredients in many food products. In particular,
polysaccharides are found in the ingredients of a wide range of food emulsions, such as …
polysaccharides are found in the ingredients of a wide range of food emulsions, such as …
Rheology and Oxidative Stability of Whey Protein Isolate‐Stabilized Menhaden Oil‐in‐Water Emulsions as a Function of Heat Treatment
C Sun, S Gunasekaran - Journal of food science, 2010 - Wiley Online Library
Menhaden oil‐in‐water emulsions (20%, v/v) were stabilized by 2 wt% whey protein isolate
(WPI) with 0.2 wt% xanthan gum (XG) in the presence of 10 mM CaCl2 and 200 μM EDTA at …
(WPI) with 0.2 wt% xanthan gum (XG) in the presence of 10 mM CaCl2 and 200 μM EDTA at …
Stability of emulsions containing a whey protein concentrate obtained from milk serum through carboxymethylcellulose complexation
K Damianou, V Kiosseoglou - Food hydrocolloids, 2006 - Elsevier
A protein concentrate (66.2%(w/w) in protein) was obtained from bovine milk whey by
complexation with carboxymethylcellulose (CMC) and its ability to stabilize oil-in-water …
complexation with carboxymethylcellulose (CMC) and its ability to stabilize oil-in-water …
Sophorolipid butyl ester: an antimicrobial stabilizer of essential oil-based emulsions and interactions with chitosan and γ-poly (glutamic acid)
X Wang, RJ Lin, RA Gross - ACS Applied Bio Materials, 2020 - ACS Publications
The life-threatening side effects of synthetic food preservatives have brought about an
increased demand for safe and bio-based antimicrobials. Sophorolipid (SL) esters, which …
increased demand for safe and bio-based antimicrobials. Sophorolipid (SL) esters, which …
Banana peel nanocellulose and soy protein hydrolysate complexed colloidal nanoparticles synthesis using ultrasonic interventions: characterization and stable …
Pickering based emulsion system are been gaining interest in active delivery of
encapsulated molecules in food system. In the present study, cellulose nanoparticles …
encapsulated molecules in food system. In the present study, cellulose nanoparticles …
Effect of the Biopolymer Mixing Ratio on the Formation of Electrostatically Coupled Whey Protein− κ-and ι-Carrageenan Networks in the Presence and Absence of Oil …
RSH Lam, MT Nickerson - Journal of agricultural and food …, 2014 - ACS Publications
The rheological properties of 1.0%(w/w) whey protein isolate (WPI)− κ-/ι-carrageenan (CG)
mixtures were investigated during a slow acidification process by glucono-δ-lactone from pH …
mixtures were investigated during a slow acidification process by glucono-δ-lactone from pH …
[PDF][PDF] 瓜尔豆胶对大豆分离蛋白乳浊液稳定性的影响
赵谋明， 胡坤， 林伟锋， 杨晓泉 - 2004 - sf1970.cnif.cn
摘要研究了不同pH 值条件下瓜尔豆胶对大豆分离蛋白乳浊液乳析稳定性和絮凝稳定性的影响.
研究结果表明, 在瓜尔豆胶浓度低于0.04% 时, 随着瓜尔豆胶浓度的增加, 乳浊液的稳定性逐渐 …
研究结果表明, 在瓜尔豆胶浓度低于0.04% 时, 随着瓜尔豆胶浓度的增加, 乳浊液的稳定性逐渐 …
Ovalbumin at oil–water interfaces: Adsorption and emulsification
In this article, we study the adsorption of protein ovalbumin (OVA) at corn oil (CO), soybean
oil (SBO), olive oil (OO), and water interfaces along with the emulsification of these oils in …
oil (SBO), olive oil (OO), and water interfaces along with the emulsification of these oils in …