Interactions between hydrophobically modified starch and egg yolk proteins in solution and emulsions

Food Hydrocolloids

Volumn 25, Issue 4, 2011, Pages 764-772

  Magnusson, Emma ^a   Nilsson, Lars ^a  

^a LUND INSTITUTE OF TECHNOLOGY   (Sweden)

Author keywords

Adsorption; Egg yolk proteins; Emulsions; Hydrophobically modified starch; Octenyl succinic anhydride starch; Protein polysaccharide interaction

Indexed keywords

EMULSIFICATION; EMULSIONS; PROTEINS; STARCH;

EGG YOLK PROTEINS; EGG YOLKS; HYDROPHOBICALLY MODIFIED STARCH; MODIFIED STARCHES; OCTENYL SUCCINIC ANHYDRIDE; OCTENYL SUCCINIC ANHYDRIDE STARCH; PROTEINS-POLYSACCHARIDE INTERACTIONS; STRONG INTERACTION; SURFACE ACTIVE; WATER SOLUBLE FRACTION;

ADSORPTION;

EID: 79851514911     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.09.006     Document Type: Article

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