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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Bibliografiske detaljer
Main Authors: Wenguan Zhang, Jia Hao, Yanan Yuan, Duoxia Xu
Format: Article
Sprog:English
Udgivet: Frontiers Media S.A. 2022-04-01
Serier:Frontiers in Nutrition
Fag:
rice bran oil (RBO)
emulsion
carboxymethyl cellulose (CMC)
physicochemical stability
rheological properties
in vitro digestion
Online adgang: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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