pH-shift strategy improving the thermal stability and oxidation stability of rice starch/casein-based high internal phase emulsions for the application in fish cake

The thermal stability of the different pH-shift rice starch/casein-based high internal phase emulsions (SC-HIPE) were evaluated in the present study to verify potential in improving the quality of fish cake. The results showed that the pH-shift treatment improved thermal stability (from 27.23% to 76...

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Detalles Bibliográficos
Autores principales: Liu, Yu, Tan, Zhifeng, Huang, Yizhen, Liu, Jiaqi, Xu, Xianbing, Zhu, Beiwei, Dong, Xiuping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10176162/
https://www.ncbi.nlm.nih.gov/pubmed/37187487
http://dx.doi.org/10.1016/j.fochx.2023.100694

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10176162/
https://www.ncbi.nlm.nih.gov/pubmed/37187487
http://dx.doi.org/10.1016/j.fochx.2023.100694

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