Factors affecting the stability of O/W emulsion in BSA solution: Stabilization by electrically neutral protein at high ionic strength

Journal of Colloid and Interface Science

Volumn 316, Issue 2, 2007, Pages 779-786

  Rangsansarid, Jongjit ^a   Fukada, Kazuhiro ^a  

^a KAGAWA UNIVERSITY   (Japan)

Author keywords

Bovine serum albumin; Creaming rate; Emulsifier; Interfacial tension; Ionic strength; Isoelectric point; Particle size; Steric stabilization

Indexed keywords

IONIC STRENGTH; PARTICLE SIZE; PH EFFECTS; PROTEINS;

BOVINE SERUM ALBUMIN; CREAMING RATE; ISOELECTRIC POINT; STERIC STABILIZATION;

EMULSIONS;

BOVINE SERUM ALBUMIN; CORN OIL; PROTEIN;

ANALYTIC METHOD; AQUEOUS SOLUTION; ARTICLE; DISPERSION; EMULSION; IONIC STRENGTH; ISOELECTRIC POINT; PARTICLE SIZE; PH; PRIORITY JOURNAL; QUANTITATIVE ANALYSIS; TURBIDITY;

ANIMALS; CATTLE; CORN OIL; EMULSIONS; HYDROGEN-ION CONCENTRATION; OSMOLAR CONCENTRATION; PARTICLE SIZE; PROTEINS; SERUM ALBUMIN, BOVINE; SODIUM CHLORIDE; SOLUTIONS; SURFACE PROPERTIES; WATER;

EID: 35648986641     PISSN: 00219797     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jcis.2007.07.040     Document Type: Article

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