Assembling of the interfacial layer affects the physical and oxidative stability of faba bean protein-stabilized oil-in-water emulsions with chitosan

Chang Liu; Ruisong Pei; Leena Peltonen; Marina Heinonen

doi:10.1016/j.foodhyd.2019.105614

Assembling of the interfacial layer affects the physical and oxidative stability of faba bean protein-stabilized oil-in-water emulsions with chitosan

Chang Liu, Ruisong Pei, Leena Peltonen, Marina Heinonen

Research output: Contribution to journal › Article › Scientific › peer-review

Original language	English
Article number	105614
Journal	Food Hydrocolloids
Volume	102
Number of pages	11
ISSN	0268-005X
DOIs	https://doi.org/10.1016/j.foodhyd.2019.105614
Publication status	Published - May 2020
MoE publication type	A1 Journal article-refereed

Fields of Science

Faba bean protein isolate
Chitosan
Emulsion
Stability
Interfacial layer
Confocal microscopy
EMULSIFYING PROPERTIES
IONIC-STRENGTH
LIPID OXIDATION
ISOLATE
LENTIL
MICROSTRUCTURE
FUNCTIONALITY
ADSORPTION
COMPLEX
PROBE
416 Food Science

Access to Document

10.1016/j.foodhyd.2019.105614

Cite this

@article{453006e214754b18aec81064929dfa9b,

title = "Assembling of the interfacial layer affects the physical and oxidative stability of faba bean protein-stabilized oil-in-water emulsions with chitosan",

keywords = "Faba bean protein isolate, Chitosan, Emulsion, Stability, Interfacial layer, Confocal microscopy, EMULSIFYING PROPERTIES, IONIC-STRENGTH, LIPID OXIDATION, ISOLATE, LENTIL, MICROSTRUCTURE, FUNCTIONALITY, ADSORPTION, COMPLEX, PROBE, 416 Food Science",

author = "Chang Liu and Ruisong Pei and Leena Peltonen and Marina Heinonen",

year = "2020",

month = may,

doi = "10.1016/j.foodhyd.2019.105614",

language = "English",

volume = "102",

journal = "Food Hydrocolloids",

issn = "0268-005X",

publisher = "ELSEVIER SCI IRELAND LTD",

}

TY - JOUR

T1 - Assembling of the interfacial layer affects the physical and oxidative stability of faba bean protein-stabilized oil-in-water emulsions with chitosan

AU - Liu, Chang

AU - Pei, Ruisong

AU - Peltonen, Leena

AU - Heinonen, Marina

PY - 2020/5

Y1 - 2020/5

KW - Faba bean protein isolate

KW - Chitosan

KW - Emulsion

KW - Stability

KW - Interfacial layer

KW - Confocal microscopy

KW - EMULSIFYING PROPERTIES

KW - IONIC-STRENGTH

KW - LIPID OXIDATION

KW - ISOLATE

KW - LENTIL

KW - MICROSTRUCTURE

KW - FUNCTIONALITY

KW - ADSORPTION

KW - COMPLEX

KW - PROBE

KW - 416 Food Science

U2 - 10.1016/j.foodhyd.2019.105614

DO - 10.1016/j.foodhyd.2019.105614

M3 - Article

SN - 0268-005X

VL - 102

JO - Food Hydrocolloids

JF - Food Hydrocolloids

M1 - 105614

ER -