Adsorption of Gum Arabic, Egg White Protein, and Their Mixtures at the Oil-Water Interface in Limonene Oil-in-Water Emulsions 

 -  J. Agric. Food Chem., DOI:10.1021/jf803794n, 2009 .
<br/><br/> The adsorption behavior of gum Arabic, egg white protein, and their mixtures at the oil-water interface for 20 
<br/><br/><label>Subjects--Topical Terms: </label><br/>GUM ARABIC<br/>EGG WHITE PROTEIN<br/>POLYSACCHARIDE-PROTEIN COMPLEXES<br/>EMULSIFICATION<br/>ADSORPTION ISOTHERMS<br/>OIL-WATER INTERFACE