Interfacial and oil/water emulsions characterization of potato protein isolates

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 17, 2011, Pages 9466-9474

  Romero, Alberto ^a   Beaumal, Valérie ^b   David Briand, Elisabeth ^b   Cordobés, Felipe ^a   Guerrero, Antonio ^a   Anton, Marc ^b  

^a UNIVERSITY OF SEVILLE   (Spain)

^b INRA   (France)

Author keywords

emulsion; interfacial rheology; interfacial tension; potato protein isolates; surface pressure

Indexed keywords

AIR-WATER; AQUEOUS DISPERSIONS; DROPLET SIZE DISTRIBUTIONS; ELASTIC RESPONSE; EMULSIFYING PROPERTY; INTERFACIAL CONCENTRATIONS; INTERFACIAL FILM; INTERFACIAL PROPERTY; INTERFACIAL RHEOLOGY; INTERFACIAL TENSIONS; OIL WATER INTERFACES; OIL-WATER; OIL/WATER EMULSION; PH VALUE; POTATO PROTEIN ISOLATES; POTENTIAL APPLICATIONS; PROTEIN ISOLATES; RHEOLOGICAL PROPERTY; SUBMICROMETERS; SURFACE PRESSURE; SURFACE PRESSURES; VISCOELASTIC PROPERTIES;

ADSORPTION; AIR; EMULSIFICATION; PH EFFECTS; PRESSURE EFFECTS; PROTEINS; RHEOLOGY; SOLUBILITY; VISCOELASTICITY;

PHASE INTERFACES;

OIL; VEGETABLE PROTEIN; WATER;

ARTICLE; CHEMISTRY; DRUG STABILITY; EMULSION; FLOW KINETICS; ISOLATION AND PURIFICATION; PH; PHYSICAL CHEMISTRY; POTATO; SOLUBILITY;

DRUG STABILITY; EMULSIONS; HYDROGEN-ION CONCENTRATION; OILS; PHYSICOCHEMICAL PHENOMENA; PLANT PROTEINS; RHEOLOGY; SOLANUM TUBEROSUM; SOLUBILITY; WATER;

SOLANUM TUBEROSUM;

EID: 80052566646     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf2019853     Document Type: Article

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