Stable oil-in-water emulsions prepared from soy protein-dextran conjugates

Langmuir

Volumn 25, Issue 17, 2009, Pages 9714-9720

  Xu, Keke ^a   Yao, Ping ^a  

^a FUDAN UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

DEXTRAN MOLECULES; DISPERSIBILITIES; EMULSION STABILITY; LONG-TERM STORAGE; MAILLARD REACTION; OIL DROPLETS; OIL WATER INTERFACES; OIL-IN-WATER EMULSIONS; PH RANGE; SOY PROTEIN; STERIC REPULSIONS; SUBMICROMETERS; SURFACE ACTIVITIES; ULTRA-SONICATION; VERSATILE METHODS;

AGGLOMERATION; ATOMIC FORCE MICROSCOPY; CHEMICAL REACTIONS; DEXTRAN; DROP FORMATION; EMULSIONS; FARM BUILDINGS; GLUCOSE; IONIC STRENGTH; IONIZATION OF LIQUIDS; POLYSACCHARIDES; SOLUBILITY; TERNARY SYSTEMS;

EMULSIFICATION;

DEXTRAN; OIL; POLYSACCHARIDE; SOYBEAN PROTEIN; WATER;

ARTICLE; ATOMIC FORCE MICROSCOPY; CHEMISTRY; DOSE RESPONSE; DRUG STABILITY; EMULSION; HEAT; LIGHT; METHODOLOGY; PH; RADIATION SCATTERING; SURFACE PROPERTY;

DEXTRANS; DOSE-RESPONSE RELATIONSHIP, DRUG; DRUG STABILITY; EMULSIONS; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; LIGHT; MICROSCOPY, ATOMIC FORCE; OILS; POLYSACCHARIDES; SCATTERING, RADIATION; SOYBEAN PROTEINS; SURFACE PROPERTIES; WATER;

EID: 69949133381     PISSN: 07437463     EISSN: None     Source Type: Journal    
DOI: 10.1021/la900960g     Document Type: Article

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