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...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
The Editorial Office of Food and Machinery
2024-12-01
|
| Series: | Shipin yu jixie |
| Subjects: | |
| Online Access: | http://www.ifoodmm.com/spyjx/article/abstract/20241202?st=article_issue |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!