Application of multi-component biopolymer layers to improve the freeze-thaw stability of oil-in-water emulsions: β-Lactoglobulin-ι-carrageenan-gelatin

Journal of Food Engineering

Volumn 80, Issue 4, 2007, Pages 1246-1254

  Gu, Yeun Suk ^a   Decker, Eric A ^a   Julian McClements, D ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Lactoglobulin; Carrageenan; Emulsion; Freeze thaw stability; Gelatin

Indexed keywords

DEPOSITION; EMULSIONS; PH EFFECTS; PROTEINS;

CARRAGEENAN; ELECTROSTATIC DEPOSITION; FREEZE THAW STABILITY; GELATIN; LACTOGLOBULIN; TERTIARY EMULSIONS;

BIOPOLYMERS;

EID: 33846186717     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.09.015     Document Type: Article

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