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Emulsifying and whipping properties of mixing polysaccharide dispersions : effect of ratio between insoluble soybean fiber and hydroxypropyl methylcellulose

Yongjian Cai, Di Zeng, Lihua Huang, Mouming Zhao, Qiangzhong Zhao and Paul Van der Meeren (UGent)
(2022) JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. 102(14). p.6707-6717
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Keywords
INTERFACIAL ADSORPTION, PHYSICAL-PROPERTIES, STABILITY, PROTEIN, EMULSIONS, CREAM, PHASE, HPMC, insoluble soybean fiber, mixing aqueous dispersions, O, W emulsions, whipped cream

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MLA
Cai, Yongjian, et al. “Emulsifying and Whipping Properties of Mixing Polysaccharide Dispersions : Effect of Ratio between Insoluble Soybean Fiber and Hydroxypropyl Methylcellulose.” JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol. 102, no. 14, 2022, pp. 6707–17, doi:10.1002/jsfa.12038.
APA
Cai, Y., Zeng, D., Huang, L., Zhao, M., Zhao, Q., & Van der Meeren, P. (2022). Emulsifying and whipping properties of mixing polysaccharide dispersions : effect of ratio between insoluble soybean fiber and hydroxypropyl methylcellulose. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 102(14), 6707–6717. https://doi.org/10.1002/jsfa.12038
Chicago author-date
Cai, Yongjian, Di Zeng, Lihua Huang, Mouming Zhao, Qiangzhong Zhao, and Paul Van der Meeren. 2022. “Emulsifying and Whipping Properties of Mixing Polysaccharide Dispersions : Effect of Ratio between Insoluble Soybean Fiber and Hydroxypropyl Methylcellulose.” JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 102 (14): 6707–17. https://doi.org/10.1002/jsfa.12038.
Chicago author-date (all authors)
Cai, Yongjian, Di Zeng, Lihua Huang, Mouming Zhao, Qiangzhong Zhao, and Paul Van der Meeren. 2022. “Emulsifying and Whipping Properties of Mixing Polysaccharide Dispersions : Effect of Ratio between Insoluble Soybean Fiber and Hydroxypropyl Methylcellulose.” JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 102 (14): 6707–6717. doi:10.1002/jsfa.12038.
Vancouver
1.
Cai Y, Zeng D, Huang L, Zhao M, Zhao Q, Van der Meeren P. Emulsifying and whipping properties of mixing polysaccharide dispersions : effect of ratio between insoluble soybean fiber and hydroxypropyl methylcellulose. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. 2022;102(14):6707–17.
IEEE
[1]
Y. Cai, D. Zeng, L. Huang, M. Zhao, Q. Zhao, and P. Van der Meeren, “Emulsifying and whipping properties of mixing polysaccharide dispersions : effect of ratio between insoluble soybean fiber and hydroxypropyl methylcellulose,” JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol. 102, no. 14, pp. 6707–6717, 2022.
@article{01GKS5ZWDZRN55PXEGDGNJW4SZ,
  author       = {{Cai, Yongjian and  Zeng, Di and Huang, Lihua and  Zhao, Mouming and  Zhao, Qiangzhong and Van der Meeren, Paul}},
  issn         = {{0022-5142}},
  journal      = {{JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE}},
  keywords     = {{INTERFACIAL ADSORPTION,PHYSICAL-PROPERTIES,STABILITY,PROTEIN,EMULSIONS,CREAM,PHASE,HPMC,insoluble soybean fiber,mixing aqueous dispersions,O,W emulsions,whipped cream}},
  language     = {{eng}},
  number       = {{14}},
  pages        = {{6707--6717}},
  title        = {{Emulsifying and whipping properties of mixing polysaccharide dispersions : effect of ratio between insoluble soybean fiber and hydroxypropyl methylcellulose}},
  url          = {{http://doi.org/10.1002/jsfa.12038}},
  volume       = {{102}},
  year         = {{2022}},
}
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