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

 -  J. Agric. Food Chem., 55, p.475-485, 2007 .
<br/><br/> 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 
<br/><br/><label>Subjects--Topical Terms: </label><br/>EMULSION<br/>B-LACTOGLOBULIN<br/>PECTIN<br/>MULTILAYER<br/>STABILITY<br/>ELECTROSTATIC