Protein-polysaccharide interactions for stabilization of food emulsions

Journal of Dispersion Science and Technology

Volumn 23, Issue 1-3, 2002, Pages 93-123

  Benichou, Axel ^a   Aserin, Abraham ^a   Garti, Nissim ^a  

^a HEBREW UNIVERSITY OF JERUSALEM   (Israel)

Author keywords

[No Author keywords available]

Indexed keywords

BIOPOLYMERS; EMULSIONS; HYDROPHOBICITY; IONIC STRENGTH; MIXING; POLYSACCHARIDES; SURFACE ACTIVE AGENTS;

ELECTROSTATIC INTERACTIONS;

PROTEINS;

BIOPOLYMER; POLYSACCHARIDE; PROTEIN; WATER OIL CREAM;

EMULSION; FOOD PROCESSING; OIL-WATER EMULSION; PROTEIN; RHEOLOGY; STABILITY; THERMODYNAMICS;

COMPLEX FORMATION; ELECTRICITY; EMULSION; FOOD QUALITY; HYDROCOLLOID; MACROMOLECULE; PROTEIN SACCHARIDE INTERACTION; THERMODYNAMICS; THERMOSTABILITY;

EID: 0036063327     PISSN: 01932691     EISSN: None     Source Type: Journal    
DOI: 10.1081/DIS-120003307     Document Type: Article

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