Isothermal titration calorimetry study of the influence of temperature, pH and salt on maltodextrin-anionic surfactant interactions

Food Hydrocolloids

Volumn 20, Issue 4, 2006, Pages 461-467

  Wangsakan, Apiradee ^a   Chinachoti, Pavinee ^a,b   McClements, David J ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b Hill's Science and Technology Center   (United States)

Author keywords

Binding; Isothermal titration calorimetry; Maltodextrin; NaCl; pH; SDS; Temperature

Indexed keywords

CALORIMETERS; CALORIMETRY; CRITICAL MICELLE CONCENTRATION; ENTHALPY; ISOTHERMS; MICELLES; POLYSACCHARIDES; SODIUM DODECYL SULFATE; SULFUR COMPOUNDS; TEMPERATURE DISTRIBUTION; TITRATION;

BINDING; CRITICAL MICELLER CONCENTRATIONS; EFFECTS OF TEMPERATURE; ENTHALPY CHANGE; ISOTHERMAL TITRATION CALORIMETRY; MALTODEXTRINS; SALT CONCENTRATION; SODIUM DODECYL SULPHATE; SURFACTANT INTERACTION; SURFACTANT: SODIUM DODECYL SULFATES;

SODIUM CHLORIDE;

EID: 32244436486     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2005.03.008     Document Type: Conference Paper

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