Effect of NaCl concentration on stability of high internal phase emulsions of insoluble fiber from rice bran/soybean protein isolate

Effect of NaCl concentration on stability of high internal phase emulsions of insoluble fiber from rice bran/soybean protein isolate

ObjectiveThis paper aims to broaden the application of insoluble dietary fiber from rice bran (RBIDF) in food.MethodsThe impact of NaCl concentration (ranging from 0 to 100 mmol/L) on the stability of high internal phase emulsions (HIPEs) co-stabilized by RBIDF and soybean protein isolate at pH 2, w...

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Bibliographic Details
Main Authors: LONG Zhao, XUE Jing, WANG Zhixiao, XU Jucai, FU Xiangjin
Format: Article
Language:English
Published: The Editorial Office of Food and Machinery 2024-12-01
Series:Shipin yu jixie
Subjects:
nacl
rice bran insoluble dietary fiber
soybean protein isolate
high internal phase emulsion
freeze-thaw stability
Online Access:http://www.ifoodmm.com/spyjx/article/abstract/20241202?st=article_issue

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http://www.ifoodmm.com/spyjx/article/abstract/20241202?st=article_issue

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