Emulsifying capacity of peanut polysaccharide: Improving interfacial property through the co-dissolution of protein during extraction Article

Ye, Jianfen, Hua, Xiao, Zhang, Wenbin et al. (2021). Emulsifying capacity of peanut polysaccharide: Improving interfacial property through the co-dissolution of protein during extraction . CARBOHYDRATE POLYMERS, 273 10.1016/j.carbpol.2021.118614

cited authors

  • Ye, Jianfen; Hua, Xiao; Zhang, Wenbin; Zhao, Wei; Yang, Ruijin

authors

publication date

  • December 1, 2021

published in

keywords

  • CITRUS PECTIN
  • Chemistry
  • Chemistry, Applied
  • Chemistry, Organic
  • EMULSIFICATION
  • EMULSIFIERS
  • EMULSIONS
  • FOOD-GRADE PARTICLES
  • GUM
  • Interfacial property
  • OIL
  • Oil-in-water emulsion
  • PH
  • Peanut
  • Physical Sciences
  • Polymer Science
  • Polysaccharide-based stabilizer
  • SOLUBLE POLYSACCHARIDE
  • SUGAR-BEET PECTIN
  • Science & Technology

Digital Object Identifier (DOI)

publisher

  • ELSEVIER SCI LTD

volume

  • 273