Comparison of biopolymer emulsifier performance in formation and stabilization of orange oil-in-water emulsions

JAOCS, Journal of the American Oil Chemists' Society

Volumn 88, Issue 1, 2011, Pages 47-55

  Qian, Cheng ^a   Decker, Eric Andrew ^a   Xiao, Hang ^a   McClements, David Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Emulsion stability; Emulsions; Flavor oils; Gum arabic; Modified starch; Nanoemulsions; Orange oil; Whey protein

Indexed keywords

EMULSION STABILITY; FLAVOR OILS; GUM ARABIC; MODIFIED STARCHES; NANO-EMULSIONS; ORANGE OIL; WHEY PROTEIN;

ADHESIVES; BEVERAGES; BIOMOLECULES; CALCIUM CHLORIDE; DROP FORMATION; ELECTROSTATICS; EMULSIFICATION; EMULSIONS; HYDROPHOBICITY; PH EFFECTS; SODIUM CHLORIDE; STABILIZATION; STARCH;

IONIC STRENGTH;

ACACIA SENEGAL;

EID: 79751533661     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-010-1658-y     Document Type: Article

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