Emulsifying properties of ovalbumin in mixtures with sulphated polysaccharides: Effects of pH, ionic strength, heat and high-pressure treatment

Journal of the Science of Food and Agriculture

Volumn 80, Issue 8, 2000, Pages 1219-1229

  Galazka, Vanda B ^a   Dickinson, Eric ^a   Ledward, Dave A ^b  

^a UNIVERSITY OF LEEDS   (United Kingdom)

^b UNIVERSITY OF READING   (United Kingdom)

Author keywords

Carrageenan; Dextran sulphate; High pressure treatment; Oil in water emulsions; Ovalbumin; Polysaccharides; Protein polysaccharide interaction

Indexed keywords

BIOPOLYMER; CARRAGEENAN; DEXTRAN SULFATE; DROPLET SIZE; EMULSION; FLOCCULATION; HIGH PRESSURE; IONIC STRENGTH; MIXTURE; OVALBUMIN; PH; POLYSACCHARIDE SULFATE;

EID: 0034080602     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/1097-0010(200006)80:8<1219::AID-JSFA626>3.0.CO;2-W     Document Type: Article

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