相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Effects of concentrations, temperature, pH and co-solutes on the rheological properties of mucilage from Dioscorea opposita Thunb. and its antioxidant activity
Fanyi Ma et al.
FOOD CHEMISTRY (2021)
Fabrication of Pickering emulsion based on particles combining pectin and zein: Effects of pectin methylation
Wei Zhang et al.
CARBOHYDRATE POLYMERS (2021)
Structural and emulsion stabilizing properties of pectin rich extracts obtained from different botanical sources
B. Neckebroeck et al.
FOOD RESEARCH INTERNATIONAL (2021)
Effect of mesoscopic structure of citrus pectin on its emulsifying properties: Compactness is more important than size
Shaojie Zhao et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2020)
Evaluation of emulsion stability by monitoring the interaction between droplets
Li Zheng et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Stability of pH-responsive Pickering emulsion stabilized by carboxymethyl starch/xanthan gum combinations
Xuran Cai et al.
FOOD HYDROCOLLOIDS (2020)
Recent advances in improving stability of food emulsion by plant polysaccharides
Ping Shao et al.
FOOD RESEARCH INTERNATIONAL (2020)
Ultrasound-assisted oil-in-water nanoemulsion produced from Pereskia aculeata Miller mucilage
Amanda Maria Teixeira Lago et al.
ULTRASONICS SONOCHEMISTRY (2019)
Whey protein isolate-guar gum stabilized cumin seed oil nanoemulsion
Parastou Farshi et al.
FOOD BIOSCIENCE (2019)
Mutamba seed mucilage as a novel emulsifier: Stabilization mechanisms, kinetic stability and volatile compounds retention
Gustavo Araujo Pereira et al.
FOOD HYDROCOLLOIDS (2019)
Stability and rheology properties of oil-in-water emulsions prepared with mucilage extracted from Opuntia ficus-indica (L). Miller
Claudia Quinzio et al.
FOOD HYDROCOLLOIDS (2018)
Blends of Pereskia aculeata Miller mucilage, guar gum, and gum Arabic added to fermented milk beverages
Tatiana Nunes Amaral et al.
FOOD HYDROCOLLOIDS (2018)
Effect of xanthan gum or pectin addition on Sacha Inchi oil-in-water emulsions stabilized by ovalbumin or tween 80: Droplet size distribution, rheological behavior and stability
Juarez Vicente et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)
Chemical components and emulsification properties of mucilage from Dioscorea opposita Thunb
Fanyi Ma et al.
FOOD CHEMISTRY (2017)
Comparison of emulsifying properties of food-grade polysaccharides in oil-in-water emulsions: Gum arabic, beet pectin, and corn fiber gum
Long Bai et al.
FOOD HYDROCOLLOIDS (2017)
Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions
David Julian McClements et al.
Annual Review of Food Science and Technology (2017)
Effect of high-pressure homogenization on stability of emulsions containing zein and pectin
Maneerat Juttulapa et al.
ASIAN JOURNAL OF PHARMACEUTICAL SCIENCES (2017)
Effect of xanthan/enzyme-modified guar gum mixtures on the stability of whey protein isolate stabilized fish oil-in-water emulsions
Pavan Kumar Chityala et al.
FOOD CHEMISTRY (2016)
Novel emulsifiers as products from internal Maillard reactions in okra hydrocolloid mucilage
V. Temenouga et al.
FOOD HYDROCOLLOIDS (2016)
Turbidity in oil-in-water-emulsions - Key factors and visual perception
C. Linke et al.
FOOD RESEARCH INTERNATIONAL (2016)
Factors controlling the turbidity of submicron emulsions stabilized by food biopolymers and natural surfactant
Jian Zhang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Relationship between the chemical components of taro rhizome mucilage and its emulsifying property
Luan Alberto Andrade et al.
FOOD CHEMISTRY (2015)
Emulsifying properties of water soluble yellow mustard mucilage: A comparative study with gum Arabic and citrus pectin
Y. Wu et al.
FOOD HYDROCOLLOIDS (2015)
Improving the stability of wheat protein-stabilized emulsions: Effect of pectin and xanthan gum addition
Chaoying Qiu et al.
FOOD HYDROCOLLOIDS (2015)
Influence of soybean soluble polysaccharides and beet pectin on the physicochemical properties of lactoferrin-coated orange oil emulsion
Jingjing Zhao et al.
FOOD HYDROCOLLOIDS (2015)
Effect of xanthan and guar gums on the formation and stability of soy soluble polysaccharide oil-in-water emulsions
Peter Chivero et al.
FOOD RESEARCH INTERNATIONAL (2015)
Gums tuning the rheological properties of modified maize starch pastes: Differences between guar and xanthan
Bart Heyman et al.
FOOD HYDROCOLLOIDS (2014)
Role and properties of guar gum in sodium caseinate solution and sodium caseinate stabilized emulsion
Zhao Long et al.
FOOD RESEARCH INTERNATIONAL (2012)
Food emulsions and foams: Stabilization by particles
Eric Dickinson
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2010)
Hydrocolloids as emulsifiers and emulsion stabilizers
Eric Dickinson
FOOD HYDROCOLLOIDS (2009)
Effect of Arabic gum, xanthan gum and orange oil contents on ζ-potential, conductivity, stability, size index and pH of orange beverage emulsion
Hamed Mirhosseini et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2008)
Interfacial structure and stability of food emulsions as affected by protein-polysaccharide interactions
Eric Dickinson
SOFT MATTER (2008)
Formation, stability and properties of multilayer emulsions for application in the food industry
Demet Guzey et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2006)