Destabilization of protein-based emulsions by diglycerol esters of fatty acids - The importance of chain length similarity between dispersed oil molecules and fatty acid residues of the emulsifier

Food Hydrocolloids

Volumn 25, Issue 4, 2011, Pages 773-780

  Matsumiya, Kentaro ^a   Nakanishi, Koichi ^b   Matsumura, Yasuki ^a  

^a KYOTO UNIVERSITY   (Japan)

^b RIKEN VITAMIN CO LTD   (Japan)

Author keywords

Bacteriostatic emulsifier; Diglycerol esters of fatty acid; Emulsion stability; Molecular structural similarity; Protein based emulsions; Sodium caseinate

Indexed keywords

CHAIN LENGTH; CHAINS; EMULSIFICATION; EMULSIONS; HYDROCARBONS; MOLECULES; OILS AND FATS; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; PROTEINS; SIZE DISTRIBUTION; SODIUM; UNSATURATED FATTY ACIDS;

BACTERIOSTATIC; BACTERIOSTATIC EMULSIFIER; CHAINS LENGTH; DIGLYCEROL ESTER OF FATTY ACID; EMULSION STABILITY; MOLECULAR STRUCTURAL; MOLECULAR STRUCTURAL SIMILARITY; PROTEIN-BASED EMULSION; SODIUM CASEINATE; STRUCTURAL SIMILARITY;

ESTERS;

EID: 79851509012     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.09.002     Document Type: Article

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