Impact of electrostatic deposition of anionic polysaccharides on the stability of oil droplets coated by lactoferrin

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 17, 2010, Pages 9825-9832

  Tokle, Tanushree ^a   Lesmes, Uri ^a   McClements, David Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

alginate; electrostatic deposition; emulsions; heating; Lactoferrin; multilayer emulsions; pectin; polysaccharides; stability

Indexed keywords

ANIONIC GROUPS; ANIONIC POLYSACCHARIDES; ELECTROSTATIC ATTRACTIONS; ELECTROSTATIC DEPOSITION; EMULSION STABILITY; LACTOFERRIN; LIPID DROPLETS; LOW-METHOXYL PECTINS; NEUTRAL PH; OIL DROPLETS; PECTIN; PHYSICOCHEMICAL PROPERTY; PROTEIN SURFACE; THERMAL DENATURATIONS; THERMAL STABILITY;

CALCIUM CHLORIDE; DROPS; DYES; ELECTROSTATICS; EMULSIFICATION; HEATING; MULTILAYERS; POLYSACCHARIDES; PYROLYSIS; SODIUM CHLORIDE; THERMODYNAMIC STABILITY;

ALGINATE;

ANION; LACTOFERRIN; OIL; POLYSACCHARIDE;

ARTICLE; CHEMISTRY; EMULSION; STATIC ELECTRICITY;

ANIONS; EMULSIONS; LACTOFERRIN; OILS; POLYSACCHARIDES; STATIC ELECTRICITY;

EID: 77956238788     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf101833z     Document Type: Article

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