Effect of enzymatically cross-linked beet pectin on stability of emulsion stabilized by protein

被引：0
|
作者：
Li, Jinlong [1 ]
Liu, Huan [2 ]
Zhao, Wenting [1 ]
Wang, Pan [1 ]
Cheng, Yongqiang [1 ]
Yin, Lijun [1 ]
机构：
[1] College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
[2] Quality and Standards Research Center, Chinese Academy of Fishery Sciences, Beijing 100141, China
来源：
Nongye Jixie Xuebao/Transactions of the Chinese Society of Agricultural Machinery | 2011年 / 42卷 / 02期
关键词：
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：138 / 143
相关论文
共 50 条
  • [21] Process optimization and characteristics of enzymatically cross-linked and ultrafiltrated whey
    Rosseto, Marieli
    Rigueto, Cesar Vinicius Toniciolli
    Gomes, Karolynne Sousa
    Menezes, Juliana Ferreira
    Bucior, Danieli
    Dettmer, Aline
    Richards, Neila Silvia Pereira dos Santos
    INTERNATIONAL DAIRY JOURNAL, 2025, 160
  • [22] Biomineralization on enzymatically cross-linked gelatin hydrogels in the absence of dexamethasone
    Bhatnagar, Divya
    Bherwani, Aneel K.
    Simon, Marcia
    Rafailovich, Miriam H.
    JOURNAL OF MATERIALS CHEMISTRY B, 2015, 3 (26) : 5210 - 5219
  • [23] Evaluation of chemically and enzymatically prepared cross-linked BNP fragments
    Beligere, Ganga
    Wu, Huaiqin
    Fino, Jim
    Campbell, Reika
    PEPTIDES FOR YOUTH, 2009, 611 : 451 - 452
  • [24] Evaluation of chemically and enzymatically prepared cross-linked BNP fragments
    Baligere, G.
    Fino, J.
    BIOPOLYMERS, 2007, 88 (04) : 551 - 551
  • [25] OXIDATIVE CROSS-LINKING OF CHEMICALLY AND ENZYMATICALLY MODIFIED SUGAR-BEET PECTIN
    GUILLON, F
    THIBAULT, JF
    CARBOHYDRATE POLYMERS, 1990, 12 (04) : 353 - 374
  • [26] NORMAL AND CROSS-LINKED POLYSTYRENE .2. VISCOSITY BEHAVIOR OF POLYSTYRENE CROSS-LINKED IN EMULSION POLYMERIZATION
    CRAGG, LH
    MANSON, JA
    JOURNAL OF POLYMER SCIENCE, 1952, 9 (03): : 265 - 278
  • [27] Cross-linked starch nanoparticles stabilized Pickering emulsion polymerization of styrene in w/o/w system
    Nikfarjam, Nasser
    Qazvini, Nader Taheri
    Deng, Yulin
    COLLOID AND POLYMER SCIENCE, 2014, 292 (03) : 599 - 612
  • [28] Polybutadiene cross-linked with various diols - effect on thermal stability
    Uhl, FM
    McKinney, MA
    Wilkie, CA
    POLYMER DEGRADATION AND STABILITY, 2000, 70 (03) : 417 - 424
  • [29] Lipid oxidation in a menhaden oil-in-water emulsion stabilized by sodium caseinate cross-linked with transglutaminase
    Kellerby, Sarah S.
    Gu, Yeun Suk
    McClements, D. Julian
    Decker, Eric A.
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2006, 54 (26) : 10222 - 10227
  • [30] Cross-linked starch nanoparticles stabilized Pickering emulsion polymerization of styrene in w/o/w system
    Nasser Nikfarjam
    Nader Taheri Qazvini
    Yulin Deng
    Colloid and Polymer Science, 2014, 292 : 599 - 612
12345