Stabilization of model beverage cloud emulsions using protein- polysaccharide electrostatic complexes formed at the oil-water interface

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 15, 2006, Pages 5540-5547

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

^a KASETSART UNIVERSITY   (Thailand)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

lactoglobulin; Alginate; Carrageenan; Complexation; Emulsion; Gum arabic; Interfaces; Stability

Indexed keywords

ALGINIC ACID; CARRAGEENAN; CORN OIL; GLUCURONIC ACID; HEXURONIC ACID; POLYSACCHARIDE; PROTEIN; WATER;

ARTICLE; BEVERAGE; CHEMISTRY; DRUG STABILITY; ELECTRICITY; EMULSION; OSMOLARITY; PH;

ALGINATES; BEVERAGES; CARRAGEENAN; CORN OIL; DRUG STABILITY; ELECTROSTATICS; EMULSIONS; GLUCURONIC ACID; HEXURONIC ACIDS; HYDROGEN-ION CONCENTRATION; OSMOLAR CONCENTRATION; POLYSACCHARIDES; PROTEINS; WATER;

ZEA MAYS;

EID: 33746918647     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf052860a     Document Type: Article

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