Carboxymethyl cellulose/okara protein influencing microstructure, rheological properties and stability of O/W emulsions.
Yongjian CaiLihua HuangXia TaoJiaqi SuBifen ChenMou-Ming ZhaoQiangzhong ZhaoPaul Van der MeerenPublished in: Journal of the science of food and agriculture (2020)
CMC resulted in emulsion destabilization compared to emulsions without CMC, whereas a higher concentration of CMC promoted emulsion stability against creaming for emulsions in the presence of CMC. The results provide information with respect to OP and CMC being incorporated into food formulations and also strengthen our understanding of the related mechanism, in addition to facilitating the further utilization of OP. © 2020 Society of Chemical Industry.