Influence of Carboxymethyl Cellulose on the Stability, Rheological Property, and in-vitro Digestion of Soy Protein Isolate (SPI)-Stabilized Rice Bran Oil Emulsion
In this study, carboxymethyl cellulose (CMC) was added to soybean protein isolate (SPI)-stabilized rice bran oil (RBO) emulsion to improve its physicochemical stability and free fatty acid (FFA) release characteristics. RBO emulsions stabilized by SPI and various contents of CMC were prepared and as...
| Main Authors: | , , , |
|---|---|
| 格式: | 文件 |
| 语言: | English |
| 出版: |
Frontiers Media S.A.
2022-04-01
|
| 丛编: | Frontiers in Nutrition |
| 主题: | |
| 在线阅读: | https://www.frontiersin.org/articles/10.3389/fnut.2022.878725/full |