4.6 Article

Effect of agave fructans on xanthan rheology: Impact on sodium caseinate emulsion properties

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。
Review Chemistry, Applied

Strategies to improve the physical stability of sodium caseinate stabilized emulsions: A literature review

Xingfa Ma et al.

Summary: This paper reviews methods to improve the stability of NaCas-stabilized emulsions against various compositional and environmental factors, such as high pressure homogenization for nanoscale particle sizes and addition of biopolymers for increased adsorbing layer thickness.

FOOD HYDROCOLLOIDS (2021)

Review Food Science & Technology

A review of the rheological properties of dilute and concentrated food emulsions

Yuqing Zhu et al.

JOURNAL OF TEXTURE STUDIES (2020)

Article Chemistry, Applied

Depositing alginate on the surface of bilayer emulsions

Saman Sabet et al.

FOOD HYDROCOLLOIDS (2020)

Article Chemistry, Applied

Physicochemical and functional properties of native and modified agave fructans by acylation

A. Ignot-Gutierrez et al.

CARBOHYDRATE POLYMERS (2020)

Article Chemistry, Applied

The influence of charge on the multiple thermal transitions observed in xanthan

A. H. Abbaszadeh et al.

FOOD HYDROCOLLOIDS (2019)

Article Chemistry, Applied

Influence of pH and Xanthan Gum on long-term stability of crayfish-based emulsions

M. Felix et al.

FOOD HYDROCOLLOIDS (2017)

Article Chemistry, Applied

Effect of agave fructans on bulk and surface properties of sodium caseinate in aqueous media

Maria Guadalupe Sosa-Herrera et al.

FOOD HYDROCOLLOIDS (2016)

Article Chemistry, Applied

Influence of xanthan gum on oil-in-water emulsion characteristics stabilized by OSA starch

Veljko Krstonosic et al.

FOOD HYDROCOLLOIDS (2015)

Article Chemistry, Physical

Measurement of surface and interfacial tension using pendant drop tensiometry

Joseph D. Berry et al.

JOURNAL OF COLLOID AND INTERFACE SCIENCE (2015)

Review Chemistry, Applied

Inulin-type fructans: A review on different aspects of biochemical and pharmaceutical technology

Alexsandra Conceicao Apolinario et al.

CARBOHYDRATE POLYMERS (2014)

Article Chemistry, Applied

Mixed biopolymers at interfaces: Competitive adsorption and multilayer structures

Eric Dickinson

FOOD HYDROCOLLOIDS (2011)

Article Chemistry, Applied

Protein-polysaccharide interactions at fluid interfaces

Juan Miguel Rodriguez Patino et al.

FOOD HYDROCOLLOIDS (2011)

Article Chemistry, Applied

Hydrocolloids as emulsifiers and emulsion stabilizers

Eric Dickinson

FOOD HYDROCOLLOIDS (2009)

Article Chemistry, Physical

Creaming stability of flocculated monodisperse oil-in-water emulsions

R Chanamai et al.

JOURNAL OF COLLOID AND INTERFACE SCIENCE (2000)