Enhanced stabilization of cloudy emulsions with gum Arabic and whey protein isolate

Colloids and Surfaces B: Biointerfaces

Volumn 77, Issue 1, 2010, Pages 75-81

  Klein, Miri ^a   Aserin, Abraham ^a   Svitov, Inna ^a   Garti, Nissim ^a  

^a HEBREW UNIVERSITY OF JERUSALEM   (Israel)

Author keywords

Canola oil; Cloudy emulsions; Gum Arabic; Layer by layer; Soft drinks; Whey protein isolate

Indexed keywords

CANOLA OIL; GUM ARABIC; LAYER-BY-LAYERS; SOFT DRINKS; WHEY PROTEIN ISOLATE;

ADHESIVES; BIOPOLYMERS; CENTRIFUGATION; COALESCENCE; DROP FORMATION; EMULSIFICATION; EMULSIONS; GENETIC ALGORITHMS; OPTICAL MICROSCOPY; PARTICLE SIZE ANALYSIS; PROTEINS; SYSTEM STABILITY; TURBIDITY; VEGETABLE OILS;

BEVERAGES;

BIOPOLYMER; GUM ARABIC; LIMONENE; MILK PROTEIN;

AQUEOUS SOLUTION; ARTICLE; CENTRIFUGATION; CONTROLLED STUDY; EMULSION; INCUBATION TIME; MICROSCOPY; MOLECULAR INTERACTION; MOLECULAR STABILITY; MOLECULAR WEIGHT; PARTICLE SIZE; PH; PRIORITY JOURNAL; PROTEIN ISOLATION; SURFACE CHARGE; TURBIDIMETRY;

CENTRIFUGATION; EMULSIONS; GUM ARABIC; HYDROGEN-ION CONCENTRATION; MILK PROTEINS; NEPHELOMETRY AND TURBIDIMETRY; PARTICLE SIZE;

ACACIA SENEGAL; BRASSICA NAPUS VAR. NAPUS;

EID: 77649179765     PISSN: 09277765     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.colsurfb.2010.01.008     Document Type: Article

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