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
  • [31] Mechanical, thermal stability and microstructural properties of emulsion-filled gels: Effect of sugar beet pectin/soy protein isolate ratio
    Feng, Liping
    Jia, Xin
    Yan, Jinxin
    Yan, Wenjia
    Yin, Lijun
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2021, 141
  • [32] Oil body extraction from high-fat and high-protein soybeans by laccase cross-linked beet pectin: physicochemical and oxidation properties
    Zhao, Xu
    Wang, Kaili
    Dou, Nianxu
    Zhao, Huanyu
    Hou, Dongdong
    Wei, Xuan
    Jiang, Zhanmei
    Hou, Juncai
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2023, 103 (07) : 3550 - 3557
  • [33] STABILITY OF CHYMOTRYPSIN CROSS-LINKED WITH FORMALDEHYDE
    SAIDEL, LJ
    ELFRING, WH
    LEITZES, S
    BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS, 1964, 15 (05) : 409 - &
  • [34] Cross-linked hollow polymer particles by emulsion polymerization
    Itou, N
    Masukawa, T
    Ozaki, I
    Hattori, M
    Kasai, K
    COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, 1999, 153 (1-3) : 311 - 316
  • [35] THERMOOXIDATIVE STABILITY OF CROSS-LINKED POLYPROPYLENE
    CHODAK, I
    MATISOVARYCHLA, L
    POLYMER DEGRADATION AND STABILITY, 1986, 16 (03) : 213 - 220
  • [36] Cross-linked polypeptide-based gel particles by emulsion for efficient protein encapsulation
    Hsiao, Li-Wen
    Lai, Ying-Da
    Lai, Jinn-Tsyy
    Hsu, Chia-Chen
    Wang, Nai-Yi
    Steven, S. -S. Wang
    Jan, Jeng-Shiung
    POLYMER, 2017, 115 : 261 - 272
  • [37] Enzyme cross-linked pectin microgel particles for use in foods
    Stubley, Samuel J.
    Cayre, Olivier J.
    Murray, Brent S.
    Torres, Isabel Celigueta
    Farres, Isabel Fernandez
    FOOD HYDROCOLLOIDS, 2021, 121
  • [38] Rheological properties of dispersions of enzymatically cross-linked apo-α-lactalbumin
    Saricay, Yunus
    Wierenga, Peter A.
    de Vries, Renko
    FOOD HYDROCOLLOIDS, 2016, 56 : 344 - 351
  • [39] Rennet-induced coagulation of enzymatically cross-linked casein micelles
    Huppertz, Thom
    de Kruif, Cornelis G.
    INTERNATIONAL DAIRY JOURNAL, 2007, 17 (05) : 442 - 447
  • [40] Enzymatically cross-linked injectable gelatin gel as osteoblast delivery vehicle
    Amini, Ashley A.
    Nair, Lakshmi S.
    JOURNAL OF BIOACTIVE AND COMPATIBLE POLYMERS, 2012, 27 (04) : 342 - 355
12345