Biopolymer-stabilized emulsions on the basis of interactions between β-lactoglobulin and ι-carrageenan

Frontiers of Chemical Engineering in China

Volumn 3, Issue 4, 2009, Pages 399-406

  Ru, Qiaomei ^a,b   Cho, Younghee ^a   Huang, Qingrong ^a  

^a RUTGERS UNIVERSITY   (United States)

^b XIAMEN UNIVERSITY   (China)

Author keywords

lactoglobulin; carrageenan; Hydrodynamic radius; O W emulsions; Protein polysaccharide ratio; Rheology

Indexed keywords

EID: 73149122927     PISSN: 16737369     EISSN: 16737474     Source Type: Journal    
DOI: 10.1007/s11705-009-0253-y     Document Type: Article

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