Utilization of anionic polysaccharides to improve the stability of rice glutelin emulsions: Impact of polysaccharide type, pH, salt, and temperature - Concepedia

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Utilization of anionic polysaccharides to improve the stability of rice glutelin emulsions: Impact of polysaccharide type, pH, salt, and temperature

145

Citations

43

References

2016

Year

Xingfeng Xu, Liping Luo, Chengmei Liu, David Julian McClements

Food Hydrocolloids

Food ChemistryFood ColloidPolysaccharide TypeAnionic PolysaccharidesPolysaccharideRice Glutelin EmulsionsFood TechnologyHealth Sciences

References

	Year	Citations

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