Bio-mimetic approach to improving emulsion stability: Cross-linking adsorbed beet pectin layers using laccase

Food Hydrocolloids

Volumn 22, Issue 7, 2008, Pages 1203-1211

  Littoz, François ^a   McClements, David Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Beet pectin; Emulsion; Laccase; Multilayer; Stability; Lactoglobulin

Indexed keywords

DROPS; EMULSIFICATION; ENZYMES; MOLECULES; SODIUM CHLORIDE;

BEET PECTIN; BIO-MIMETICS; CROSS LINKING; EMULSION STABILITY; LACCASES; LACTOGLOBULIN; OIL DROPLETS; OIL-IN-WATER; WATER EMULSION; Β-LACTOGLOBULIN;

EMULSIONS;

BETA VULGARIS SUBSP. VULGARIS; ZEA MAYS;

EID: 44349190019     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2007.06.009     Document Type: Article

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