Preparation characteristics of monodispersed oil-in-water emulsions with large particles stabilized by proteins in straight-through microchannel emulsification

Food Hydrocolloids

Volumn 19, Issue 4, 2005, Pages 745-751

  Saito, Masayoshi ^a   Yin, Li Jun ^b   Kobayashi, Isao ^c   Nakajima, Mitsutoshi ^c  

^a JAPAN INTERNATIONAL RESEARCH CENTER FOR AGRICULTURAL SCIENCES   (Japan)

^b CHINA AGRICULTURAL UNIVERSITY   (China)

^c NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

Contact angle; Interfacial tension; Monodispersed emulsion; Proteins; Straight through microchannel emulsification

Indexed keywords

BETA LACTOGLOBULIN; BOVINE SERUM ALBUMIN; EGG WHITE; EMULSIFYING AGENT; IMMUNOGLOBULIN; LYSOZYME; OIL; PROTEIN; SERUM ALBUMIN; SILICON; WATER;

ARTICLE; CONTACT ANGLE; DISPERSION; ELECTRICITY; EMULSION; FOOD; ISOELECTRIC POINT; MOLECULAR INTERACTION; MOLECULE; PARTICLE SIZE; PH; SOYBEAN; TENSION; WHEY;

BOVINAE; GLYCINE MAX;

EID: 14344251962     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2004.08.005     Document Type: Article

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