Chloroplast thylakoid membrane-stabilised emulsions

Journal of the Science of Food and Agriculture

Volumn 91, Issue 2, 2011, Pages 315-321

  Rayner, Marilyn ^a   Ljusberg, Helena ^a   Emek, Sinan C ^b   Sellman, Emilie ^a   Erlanson Albertsson, Charlotte ^c   Albertsson, Per Åke ^b  

^a LUND UNIVERSITY   (Sweden)

^b LUND UNIVERSITY   (Sweden)

^c LUND UNIVERSITY   (Sweden)

Author keywords

Biological membranes; Emulsion stability; Oil in water emulsion; Thylakoids

Indexed keywords

EMULSIFYING AGENT; MEMBRANE LIPID; MEMBRANE PROTEIN; TRIACYLGLYCEROL; WATER;

ADSORPTION; ARTICLE; CHEMISTRY; EMULSION; FOOD HANDLING; SPINACH; SURFACE PROPERTY; SURFACE TENSION; THYLAKOID; ULTRASTRUCTURE;

ADSORPTION; EMULSIFYING AGENTS; EMULSIONS; FOOD TECHNOLOGY; MEMBRANE LIPIDS; MEMBRANE PROTEINS; SPINACIA OLERACEA; SURFACE PROPERTIES; SURFACE TENSION; THYLAKOIDS; TRIGLYCERIDES; WATER;

SPINACIA OLERACEA;

EID: 78650215018     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4187     Document Type: Article

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