Effect of pH, ionic strength, and composition on emulsion stabilising properties of chitosan in a model system containing whey protein isolate

Food Hydrocolloids

Volumn 19, Issue 4, 2005, Pages 721-729

  Laplante, Serge ^a   Turgeon, Sylvie L ^a   Paquin, Paul ^a  

^a Dairy Research Center STELA   (Canada)

Author keywords

Adsorption; Chitosan; Emulsion; Interface; Stability; Whey protein isolate

Indexed keywords

CHITOSAN; EMULSIFYING AGENT; LIPID; OIL; PROTEIN; VEGETABLE PROTEIN;

ADSORPTION; ARTICLE; CHEMICAL COMPOSITION; CHEMICAL INTERACTION; DISPERSION; ELECTRICITY; EMULSION; FLOCCULATION; IONIC STRENGTH; MODEL; PH; PHASE SEPARATION; PROCESS MODEL; PROTEIN CONTENT; RAPESEED; TUBE; WHEY;

BRASSICA NAPUS VAR. NAPUS; SINAPIS ARVENSIS;

EID: 14344255532     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2004.08.001     Document Type: Article

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