Novel strategies for fabricating reduced fat foods: Heteroaggregation of lipid droplets with polysaccharides

Food Research International

Volumn 48, Issue 2, 2012, Pages 337-345

  Simo, Olivier Kamtchueng ^a   Mao, Yingyi ^a   Tokle, Tanushree ^a   Decker, Eric Andrew ^a   McClements, David Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Lactoglobulin; Colloids; Electrostatic interactions; Emulsions; Heteroaggregation; Lipid digestion; Particles; Pectin; Polymers; Rheology

Indexed keywords

BRIDGING FLOCCULATION; COLLOIDAL PARTICLE; DEPLETION FLOCCULATION; DROPLET SURFACES; EXTENSIVE PARTICLE AGGREGATION; FLOW BEHAVIORS; GASTROINTESTINAL MODEL; GEL FORMATION; GEL STRENGTHS; HETEROAGGREGATION; LACTOGLOBULIN; LIPID DROPLETS; MEAN PARTICLE SIZE; NOVEL STRATEGIES; OPPOSITE CHARGE; PARTICLE AGGREGATION; PECTIN; PECTIN CONCENTRATION; PERSONAL CARE; POLYMER MOLECULE; POSITIVELY CHARGED; REDUCED FAT; SOLUTION PH; TEXTURAL CHARACTERISTIC;

COLLOIDS; COMPUTER SIMULATION; COULOMB INTERACTIONS; DROPS; ELEMENTARY PARTICLES; EMULSIFICATION; EMULSIONS; FLOCCULATION; MICROSTRUCTURE; MOLECULES; PLASTIC COATINGS; POLYMERS; RHEOLOGY;

SUSPENSIONS (FLUIDS);

EID: 84862181273     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.04.018     Document Type: Article

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