Abstract

This study describes several commonly used polymeric emulsifiers on food industry. Through summarizing research progress on its emulsifying mechanism, influence factors and application in this field, this study introduces some basic new research methods for future research work.

Keywords:

Application, edible polymeric emulsifiers, food industry,

References

1. Adibi, S.A., 1989. Glycyl-dipeptides: New substrates for protein nutrition. J. Lab. Clin. Med., 113(6): 665-673.
   Direct Link
2. Dickinson, E. and M.G. Semenova, 1992a. Emulsifying behavior of protein in the presence of polysaccharide under conditions of thermodynamic incompatibility. J. Chem. Soc. Faraday T., 88: 849-854.
   CrossRef    
3. Dickinson, E. and M.G. Semenova, 1992b. Emulsitying properties of covalent protein-dextran hybrids. Colloid. Surface, 64(3-4): 299-310.
   CrossRef    
4. Fischer, J.E., J.M. Funovics, A. Aguirre, J.H. James, J.M. Keane, R.I. Wesdorp, N. Yoshimura and T. Westman, 1975. The role of plasma amino acids in hepatic encephalopathy. Surgery, 78(3): 276-290.
   PMid:807982    Direct Link
5. Kato, A., K. Minaki and K. Kobayashi, 1993. Improvement of emulsifying proterties of egg white proteins by the attachment of polysaccharide through Maillard reaction in a dry state. J. Agr. Food Chem., 41(4): 540-543.
   CrossRef    
6. Liu, M., D.S. Lee and S. Damodaran, 1999. Emulsifying properties of acidic subunits of soy 11s globulin. J. Agr. Food Chem., 47(12): 4970-4975.
   CrossRef    PMid:10606560    
7. Matsudomi, N., Y. Inoue, H. Nakashima, A. Kato and K. Kobayashi, 1995. Emulsion stabilization by Maillard-type covalent complex of plasma protein with galactomannan. J. Food Sci., 60(2): 265-268.
   CrossRef    
8. Okita, M., A. Watanabe and H. Nagashima, 1991. Nutritional treatment of liver cirrhosis by branched-chain amino acids enriched nutritient mixture. J. Nutr. Sci. Vitamin, 31(3): 291-298.
   CrossRef    Direct Link
9. Santiago, L.G., A.G. Bonaldo and R.J. Gonzalez, 1999. Emulsifying ability of soy protein isolates obtained at pilot plant under simultaneous heat and reducing treatments. Food Sci. Technol. Int., 5(6): 463-470.
   CrossRef    
10. Tanaka, M., N. Kunisaki and S. Ishizaki, 1999. Improvement of emulsifying and antibacterial properties of salmine by the Maillard reaction with dextrans. Fish Sci., 65(4): 623-628.
    Direct Link
11. Van Beresteijin, E.C.H., R.A. Peeters, J. Kaper, R.J.G.M. Meijer, A.J.P.M. Robben and D.G. Schmidt, 1994. Molecular mass distribution, lmmunological proerties and nutritive value of whey protein hydrolysates. J. Food Protect., 57(7): 619-625.
    Direct Link

Competing interests

The authors have no competing interests.

Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Copyright

The authors have no competing interests.