Stabilization of soybean oil bodies using protective pectin coatings formed by electrostatic deposition

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 6, 2008, Pages 2240-2245

  Iwanaga, Daigo ^a   Gray, David ^b   Decker, Eric Andrew ^a   Weiss, Jochen ^a   McClements, David Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

Emulsion; Oil; Oil bodies; Oleosin; Pectin; Soybean

Indexed keywords

PECTIN; SODIUM CHLORIDE; SOYBEAN OIL;

ARTICLE; CHEMISTRY; DRUG STABILITY; ELECTRICITY; FOOD HANDLING; FREEZING; HEAT; METHODOLOGY; PH; PLANT SEED; ULTRASTRUCTURE;

DRUG STABILITY; ELECTROSTATICS; FOOD TECHNOLOGY; FREEZING; HEAT; HYDROGEN-ION CONCENTRATION; PECTINS; SEEDS; SODIUM CHLORIDE; SOYBEAN OIL;

GLYCINE MAX;

EID: 41849121196     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf073060y     Document Type: Article

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