Comparison of emulsifying capacity of two hemicelluloses from moso bamboo in soy oil-in-water emulsions
Yanfei Li, Panpan Yue, Xiang Hao, Jing Bian, Junli Ren, Feng Peng, Run‐Cang Sun
Abstract
emulsifier has almost no emulsifying capacity due to the lack of non-polar groups. This study provides insight into the choice of hemicelluloses-based emulsifiers for the formation of stable oil-in-water food emulsions.
Topics & Concepts
EmulsionHemicelluloseBambooChemistryLigninSoy proteinPhyllostachysPalm oilChemical engineeringPhyllostachys edulisFood scienceMaterials scienceOrganic chemistryComposite materialEngineeringPolysaccharides Composition and ApplicationsProteins in Food SystemsAdvanced Cellulose Research Studies