Comparison on the effect of high-methoxyl pectin or soybean-soluble polysaccharide on the stability of sodium casemate-stabilized oil/water emulsions

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 15, 2007, Pages 6270-6278

  Liu, Jinru ^a   Verespej, Edita ^a   Alexander, Marcela ^a   Corredig, Milena ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Diffusing wave spectroscopy; High methoxyl pectin; Sodium caseinate emulsions; Soybean soluble polysaccharide; Ultrasound

Indexed keywords

CASEIN; PECTIN; POLYSACCHARIDE;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; DRUG STABILITY; EMULSION; PH; SOLUBILITY; SOYBEAN;

CASEINS; DRUG STABILITY; EMULSIONS; HYDROGEN-ION CONCENTRATION; PECTINS; POLYSACCHARIDES; SOLUBILITY; SOYBEANS;

GLYCINE MAX;

EID: 34547779581     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf063211h     Document Type: Article

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