Influence of microcrystalline cellulose on the microrheological property and freeze-thaw stability of soybean protein hydrolysate stabilized curcumin emulsion

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Title
Influence of microcrystalline cellulose on the microrheological property and freeze-thaw stability of soybean protein hydrolysate stabilized curcumin emulsion
Authors
Keywords
Microcrystalline cellulose (MCC), SPI hydrolysate (SPIH), Curcumin emulsion, Microrheological property, Freeze-thaw stability
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 66, Issue -, Pages 590-597
Publisher
Elsevier BV
Online
2015-11-06
DOI
10.1016/j.lwt.2015.11.002

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