Carboxymethylated corn fiber gums efficiently improve the stability of native and acidified aqueous pea protein dispersions

Dandelion polysaccharides improve the emulsifying properties and antioxidant capacities of emulsions stabilized by whey protein isolate

“…Carboxymethylation modification has been shown to increase the water solubility and bioactivity of native polysaccharides ( Xie et al, 2021 , Zhao et al, 2022 , Duan et al, 2020 ). Wei et al found that the carboxymethylation of corn fiber gums enhanced the physical stability of pea protein dispersions ( Wei, Lou, Cai, Li, & Zhang, 2022 ). Wang et al further showed that carboxymethylation could increase the water solubility and antioxidant activity of the polysaccharide from Tremella fuciformis ( Wang, Zhang, & Zhao, 2015 ).…”