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- W3126871504 abstract "This paper attempted to investigate the micro structure and interfacial adsorption behavior of soy hull polysaccharide (SHPS) at the oil/water interface as influenced by pH. Initially, the particle size of SHPS at pH 5.0–7.0 is 2.73 nm, 5.80 nm and 5.84 nm, which are significantly lower than other samples. Therefore, it is show that the diffusion rate (Kdiff) of pH 5.0–7.0 is also significantly greater than other samples according the results of the interface expansion rheological dynamics model. Additionally, the enthalpy change of SHPS in the pH 5.0–9.0 is greater than 1200 J/g, it illustrates that the SHPS structure is more stretched. Meanwhile, pH (5.0–9.0) has a significant effect on the distribution of carboxyl groups on the SHPS molecular chain and hydroxyl groups on the side chain glycosidic bonds. These findings lay a foundation for the application of SHPS as, an emulsifier for the production and stabilization of emulsions." @default.
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- W3126871504 date "2021-07-01" @default.
- W3126871504 modified "2023-09-30" @default.
- W3126871504 title "Structure and interfacial adsorption behavior of soy hull polysaccharide at the oil/water interface as influenced by pH" @default.
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- W3126871504 doi "https://doi.org/10.1016/j.foodhyd.2021.106638" @default.
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