Double emulsions stabilized by a charged complex of modified pectin and whey protein isolate

Colloids and Surfaces B: Biointerfaces

Volumn 72, Issue 1, 2009, Pages 121-127

  Lutz, Rachel ^a   Aserin, Abraham ^a   Wicker, Louis ^b   Garti, Nissim ^a  

^a HEBREW UNIVERSITY OF JERUSALEM   (Israel)

^b UNIVERSITY OF GEORGIA   (United States)

Author keywords

Multiple emulsion; Soluble complex; Water transport; Whey protein isolate (WPI) modified pectin

Indexed keywords

AQUEOUS PHASIS; AQUEOUS SOLUTIONS; CARBOXYLIC GROUP; CHARGED COMPLEXES; DEGREE OF ORDER; DOUBLE EMULSIONS; DROPLET SIZES; FOOD APPLICATIONS; INNER PHASE; MODIFIED PECTIN; MULTIPLE EMULSION; NATURALLY OCCURRING; POSITIVELY CHARGED; SOLUBLE COMPLEX; SOLUBLE COMPLEXES; STERIC STABILIZERS; WATER TRANSPORT; WHEY PROTEIN ISOLATE; WHEY PROTEIN ISOLATE (WPI)/MODIFIED PECTIN;

BIOPOLYMERS; COALESCENCE; POLYSACCHARIDES;

EMULSIFICATION;

PECTIN; POLYMER;

AQUEOUS SOLUTION; ARTICLE; COMPLEX FORMATION; CONCENTRATION (PARAMETERS); CREAM; EMULSION; ENZYME STABILITY; HYDROCOLLOID; PARTICLE SIZE; PH MEASUREMENT; PRIORITY JOURNAL; PROTEIN INTERACTION; PROTEIN LOCALIZATION; PROTEIN MODIFICATION; WATER TRANSPORT; WHEY PROTEIN ISOLATE;

EMULSIONS; HYDROGEN-ION CONCENTRATION; MILK PROTEINS; MOLECULAR WEIGHT; PECTINS; VISCOSITY; WATER;

EID: 67349219627     PISSN: 09277765     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.colsurfb.2009.03.024     Document Type: Article

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