Structure formation and phase-separation behaviour of aqueous casein-alginate emulsions in the presence of strong polyelectrolyte

Food Hydrocolloids

Volumn 25, Issue 3, 2011, Pages 350-360

  Antonov, Y A ^a   Moldenaers, P ^b  

^a EMANUEL INSTITUTE OF BIOCHEMICAL PHYSICS   (Russian Federation)

^b UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Biopolymer mixture; Compatibilization; Complex formation; Decompatibilization; Rheo optics; Structure formation

Indexed keywords

BIOMOLECULES; COMPLEX NETWORKS; DROPS; EMULSIFICATION; EMULSIONS; HYDROGELS; HYDROGEN BONDS; HYDROPHOBICITY; IONIC STRENGTH; LIGHT SCATTERING; PHASE DIAGRAMS; PHASE SEPARATION; RHEOLOGY; SCANNING ELECTRON MICROSCOPY; SODIUM; SODIUM ALGINATE; SULFUR COMPOUNDS;

BIOPOLYMER MIXTURE; COMPLEX FORMATIONS; DECOMPATIBILIZATION; DEXTRAN SULFATE SODIUM; PHASE SEPARATION BEHAVIOR; RHEO-OPTICS; SODIUM SALT; STRUCTURE FORMATIONS; STRUCTURES PHASE; WATER-IN-WATER EMULSIONS;

POLYELECTROLYTES;

EID: 77957785430     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.06.013     Document Type: Article

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