Influence of Carboxymethyl Cellulose on the Stability, Rheological Property, and in-vitro Digestion of Soy Protein Isolate (SPI)-Stabilized Rice Bran Oil Emulsion

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...

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Autors principals: Wenguan Zhang, Jia Hao, Yanan Yuan, Duoxia Xu
Format: Article
Idioma:English
Publicat: Frontiers Media S.A. 2022-04-01
Col·lecció:Frontiers in Nutrition
Matèries:
rice bran oil (RBO)
emulsion
carboxymethyl cellulose (CMC)
physicochemical stability
rheological properties
in vitro digestion
Accés en línia:https://www.frontiersin.org/articles/10.3389/fnut.2022.878725/full

Internet

https://www.frontiersin.org/articles/10.3389/fnut.2022.878725/full

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