Influence of interfacial composition on oxidative stability of oil-in-water emulsions stabilized by biopolymer emulsifiers

Food Chemistry

Volumn 131, Issue 4, 2012, Pages 1340-1346

  Charoen, Ratchanee ^a   Jangchud, Anuvat ^a   Jangchud, Kamolwan ^a   Harnsilawat, Thepkunya ^a   Decker, Eric Andrew ^b   McClements, David Julian ^b  

^a KASETSART UNIVERSITY   (Thailand)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Emulsions; Functional foods; Gum arabic; Lipids; Modified starch; Nutraceuticals; Oxidation stability; Rice bran oil; Whey protein

Indexed keywords

FUNCTIONAL FOODS; GUM ARABIC; MODIFIED STARCHES; NUTRACEUTICALS; OXIDATION STABILITY; RICE BRAN OIL; WHEY PROTEINS;

ADHESIVES; BEVERAGES; BIOMOLECULES; BIOPOLYMERS; EMULSIFICATION; EMULSIONS; FURFURAL; LIPIDS; METAL IONS; OXIDATION; OXIDATION RESISTANCE; STABILITY; STARCH;

DROPS;

BIOPOLYMER; EMULSIFYING AGENT; FAT DROPLET; GUM ARABIC; MILK PROTEIN; PECTIN; POLYSACCHARIDE; STARCH; WATER OIL CREAM;

AQUEOUS SOLUTION; ARTICLE; BEVERAGE; BIOCHEMICAL COMPOSITION; BIOLOGICAL MONITORING; CHEMICAL ANALYSIS; CHEMICAL INTERACTION; ELECTRICITY; ENVIRONMENTAL TEMPERATURE; LIPID OXIDATION; PARTICLE SIZE; PH; PROTEIN AGGREGATION; PROTEIN ISOLATION; RICE BRAN; SOLVENT EXTRACTION; STORAGE;

ACACIA SENEGAL;

EID: 81855207387     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.09.128     Document Type: Article

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