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Impact of Electrostatic Interactions on Formation and Stability of Emulsions Containing Oil Droplets Coated by â-Lactoglobulin-Pectin Complexes

Tipo de material: TextoTextoSeries ; J. Agric. Food Chem., 55, p.475-485, 2007Trabajos contenidos:
  • Guzey, D
  • Mcclements, D.J
Tema(s): Recursos en línea: Resumen: Interfacial protein-polysaccharide complexes can be used to improve the physical stability of oil-inwater emulsions. The purpose of this study was to examine the impact of ionic strength on the formation and stability of oil-in-water emulsions containing polysaccharide-protein-coated droplets. Emulsions were prepared that contained 0.1 wt
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Documentos solicitados Documentos solicitados CICY Documento préstamo interbibliotecario Ref1 B-10666 (Browse shelf(Opens below)) Available

Interfacial protein-polysaccharide complexes can be used to improve the physical stability of oil-inwater emulsions. The purpose of this study was to examine the impact of ionic strength on the formation and stability of oil-in-water emulsions containing polysaccharide-protein-coated droplets. Emulsions were prepared that contained 0.1 wt

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