Stabilization of oil-in-water emulsions by cod protein extracts

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 12, 2004, Pages 3996-4001

  Petursson, Sigthor ^a   Decker, Eric A ^b   McClements, D Julian ^b  

^a UNIVERSITY OF AKUREYRI   (Iceland)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Cod protein; Emulsions; Fish protein; Myosin; Tropomyosin

Indexed keywords

BUFFER; CITRIC ACID; COD PROTEIN; CORN OIL; EMULSIFYING AGENT; FISH PROTEIN; IMIDAZOLE; MYOSIN; SODIUM CHLORIDE; UNCLASSIFIED DRUG; WATER;

ACIDITY; ARTICLE; COD; CONCENTRATION RESPONSE; CREAM; EMULSION; ENVIRONMENTAL TEMPERATURE; EXTRACTION; FISH; FLOCCULATION; FOOD PROCESSING; ISOELECTRIC POINT; THERMOSTABILITY;

ANIMALS; DRUG STABILITY; EMULSIFYING AGENTS; EMULSIONS; FISHES; HEAT; HYDROGEN-ION CONCENTRATION; PROTEINS; SOLUBILITY; TISSUE EXTRACTS;

GADUS MORHUA; ZEA MAYS;

EID: 2942563807     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf035251g     Document Type: Article

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