Improvement of physicochemical stabilities of emulsions containing oil droplets coated by non-globular protein-beet pectin complex membranes

Food Research International

Volumn 44, Issue 5, 2011, Pages 1468-1475

  Chen, Bingcan ^a   Li, Hongjun ^a   Ding, Yangping ^a   Rao, Jiajia ^b  

^a SOUTHWEST UNIVERSITY   (China)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Corn oil; Electrostatic deposition; Multilayer emulsion; Silk fibroin

Indexed keywords

CHLORIDE CONCENTRATIONS; COMPLEX MEMBRANE; CORN OIL; DROPLET SURFACES; ELECTROSTATIC DEPOSITION; HEADSPACES; HEXANAL; INFLUENCE OF PH; LAG PHASE; LIPID HYDROPEROXIDES; LIPID OXIDATION; OIL DROPLETS; OIL-IN-WATER EMULSIONS; PHYSICO-CHEMICAL STABILITY; SILK FIBROIN;

ELECTROSTATICS; EMULSIFICATION; EMULSIONS; IONIC STRENGTH; SILK; SODIUM; SODIUM CHLORIDE; VEGETABLE OILS;

DROPS;

BETA VULGARIS SUBSP. VULGARIS; ZEA MAYS;

EID: 79957621740     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.03.024     Document Type: Article

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