Influence of pH and ionic strength on formation and stability of emulsions containing oil droplets coated by β-lactoglobulin - Alginate interfaces

Biomacromolecules

Volumn 7, Issue 6, 2006, Pages 2052-2058

  Harnsilawat, Thepkunya ^a   Pongsawatmanit, Rungnaphar ^a   McClements, David J ^b  

^a KASETSART UNIVERSITY   (Thailand)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ANIONIC POLYMERIZATION; CHARGED PARTICLES; ELECTROSTATICS; FLOCCULATION; IONIC STRENGTH; OILS AND FATS; PARTICLE SIZE ANALYSIS; PH EFFECTS; PROTEINS;

CATIONIC PATCHES; CREAMING STABILITY; ELECTROSTATIC ATTRACTION; OIL DROPLETS;

EMULSIONS;

ALGINIC ACID; ANION; BETA LACTOGLOBULIN; BUFFER; CATION; CORN OIL; PHOSPHATE; SODIUM CHLORIDE;

ADSORPTION; ARTICLE; CONTROLLED STUDY; CREAM; DESORPTION; ELECTRICITY; EMULSION; FLOCCULATION; IONIC STRENGTH; ISOELECTRIC POINT; MATERIAL COATING; MOLECULAR STABILITY; PARTICLE SIZE; PH; PRIORITY JOURNAL;

ALGINATES; CORN OIL; ELECTROSTATICS; EMULSIONS; GLUCURONIC ACID; HEXURONIC ACIDS; HYDROGEN-ION CONCENTRATION; LACTOGLOBULINS; OSMOLAR CONCENTRATION; SURFACE PROPERTIES; WATER;

ZEA MAYS;

EID: 33745595633     PISSN: 15257797     EISSN: None     Source Type: Journal    
DOI: 10.1021/bm050656q     Document Type: Article

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