2016•Food and Bioprocess TechnologyRequires access

Physical and Oxidative Stabilities of O/W Emulsions Formed with Rice Dreg Protein Hydrolysate: Effect of Xanthan Gum Rheology

Xianxin Chen, Wei Li, Qiang Zhao, Cordelia Selomulya, Xuemei Zhu, Hua Xiong

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Key concepts: Creaming, Xanthan gum, Rheology, Chemistry, Aqueous two-phase system, Chemical engineering, Flocculation, Aqueous solution

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Physical and Oxidative Stabilities of O/W Emulsions Formed with Rice Dreg Protein Hydrolysate: Effect of Xanthan Gum Rheology — Research Paper | ScholarLens