Emulsion stabilisation using polysaccharide-protein complexes

Current Opinion in Colloid and Interface Science

Volumn 18, Issue 4, 2013, Pages 272-282

  Evans, M ^a   Ratcliffe, I ^a   Williams, P A ^a  

^a GLYNDWR UNIVERSITY   (United Kingdom)

Author keywords

Electrostatic complexes; Emulsion stabilisation; Gum Arabic; Maillard conjugates; Pectin; Polysaccharide protein complexes

Indexed keywords

ELECTROSTATIC COMPLEXES; GUM ARABIC; MAILLARD; PECTIN; POLYSACCHARIDE-PROTEIN COMPLEXES;

ADHESIVES; ELECTROSTATICS; EMULSIFICATION; EMULSIONS; OILS AND FATS; STABILIZATION;

PROTEINS;

ARABINOXYLAN; BETA LACTOGLOBULIN; CHITOSAN; GALACTOMANNAN; GLYCOCONJUGATE; GUM ARABIC; POLYSACCHARIDE; WATER OIL CREAM;

CONJUGATION; COVALENT BOND; EMULSION; GLYCATION; ISOELECTRIC POINT; MICROENCAPSULATION; PROTEIN CARBOHYDRATE INTERACTION; REVIEW;

EID: 84878605671     PISSN: 13590294     EISSN: 18790399     Source Type: Journal    
DOI: 10.1016/j.cocis.2013.04.004     Document Type: Review

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