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Journal of Colloid and Interface Science

Volumn 313, Issue 2, 2007, Pages 665-675

The emulsion flocculation stability of protein-carbohydrate diblock copolymers

(2) Wooster, Tim J a Augustin, Mary Ann a,b

a CSIRO (Australia)

b MONASH UNIVERSITY (Australia)

Author keywords

Lactoglobulin; Emulsion stability; Glycation; Maillard conjugate; Steric stability

Indexed keywords

EMULSION STABILITY; LACTOGLOBULINS; MAILLARD CONJUGATES; STERIC STABILITY;

CARBOHYDRATES; CHEMICAL STABILITY; EMULSIONS; FLOCCULATION; PROTEINS; THICKNESS MEASUREMENT;

BLOCK COPOLYMERS;

BETA LACTOGLOBULIN; BIOPOLYMER; CALCIUM CHLORIDE; CARBOHYDRATE; COPOLYMER; DIBLOCK COPOLYMER; MALTODEXTRIN; MALTOSE; OIL; PROTEIN; SODIUM CHLORIDE; UNCLASSIFIED DRUG; WATER;

ARTICLE; COLLOID; EMULSION; FLOCCULATION; GLYCATION; MOLECULAR STABILITY; MOLECULAR WEIGHT; PRIORITY JOURNAL; PROTEIN CARBOHYDRATE INTERACTION; SURFACE PROPERTY; SYNTHESIS;

AMYLASES; ANIMALS; EMULSIFYING AGENTS; EMULSIONS; FLOCCULATION; HEAT; LACTALBUMIN; MALTOSE; POLYMERS; POLYSACCHARIDES; SWINE;

EID: 34547181324 PISSN: 00219797 EISSN: None Source Type: Journal
DOI: 10.1016/j.jcis.2007.04.054 Document Type: Article

Times cited : (58)

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