Interactions between flaxseed gums and WPI-stabilized emulsion droplets assessed in situ using diffusing wave spectroscopy

Colloids and Surfaces B: Biointerfaces

Volumn 68, Issue 2, 2009, Pages 145-153

  Khalloufi, Seddik ^a   Corredig, Milena ^a   Alexander, Marcela ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Diffusing wave spectroscopy; Flaxseed gum; Flocculation; Food emulsion; Protein polysaccharide interactions

Indexed keywords

BIOPOLYMERS; COLLOIDS; DROP FORMATION; DROPS; EMULSIFICATION; EMULSIONS; FLAX; FLOCCULATION; FLOW INTERACTIONS; GELATION; PHASE MODULATION; PHASE SEPARATION; POLYSACCHARIDES;

BRIDGING FLOCCULATIONS; DIFFUSING WAVE SPECTROSCOPY; ELECTRICAL CHARGES; ELECTROSTATIC INTERACTIONS; EMERSON; EMULSION DROPLETS; FLAXSEED GUM; FOOD EMULSION; GUM CONCENTRATIONS; HIGHER CONCENTRATIONS; IN-SITU; LOW CONCENTRATIONS; NEUTRAL FRACTIONS; SPATIAL CHARACTERISTICS;

PH EFFECTS;

FLAXSEED GUM; LINSEED OIL; POLYSACCHARIDE; UNCLASSIFIED DRUG; VEGETABLE PROTEIN; WHEY PROTEIN ISOLATE;

ARTICLE; CHEMICAL INTERACTION; CONCENTRATION RESPONSE; DIFFUSING WAVE SPECTROSCOPY; ELECTRICITY; EMULSION; FLOCCULATION; LINSEED; PH; PHASE SEPARATION; PRIORITY JOURNAL; SPECTROSCOPY; VISCOSITY;

DIFFUSION; EMULSIONS; FLAX; HYDROGEN-ION CONCENTRATION; MILK PROTEINS; PLANT GUMS; SPECTRUM ANALYSIS;

EID: 58149129461     PISSN: 09277765     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.colsurfb.2008.09.027     Document Type: Article

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