Protein concentration and protein-exposed hydrophobicity as dominant parameters determining the flocculation of protein-stabilized oil-in-water emulsions

Langmuir

Volumn 29, Issue 37, 2013, Pages 11567-11574

  Delahaije, Roy J B M ^a   Wierenga, Peter A ^a   Van Nieuwenhuijzen, Neleke H ^b   Giuseppin, Marco L F ^b   Gruppen, Harry ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b AVEBE UA   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

ELECTROLYTE CONCENTRATION; EMULSION DROPLETS; GLOBULAR PROTEINS; HIGH IONIC STRENGTH; ISO-ELECTRIC POINTS; LACTOGLOBULIN; OIL-IN-WATER EMULSIONS; PROTEIN CONCENTRATIONS;

EMULSIONS; FLOCCULATION; HYDROPHOBICITY; IONIC STRENGTH; ZETA POTENTIAL;

PROTEINS;

ELECTROLYTE; OIL; PROTEIN; SODIUM CHLORIDE; WATER;

ARTICLE; CHEMICAL PHENOMENA; CHEMISTRY; EMULSION; OSMOLARITY; PH; PROTEIN STABILITY; SURFACE PROPERTY;

ELECTROLYTES; EMULSIONS; HYDROGEN-ION CONCENTRATION; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; OILS; OSMOLAR CONCENTRATION; PROTEIN STABILITY; PROTEINS; SODIUM CHLORIDE; SURFACE PROPERTIES; WATER;

EID: 84884261042     PISSN: 07437463     EISSN: 15205827     Source Type: Journal    
DOI: 10.1021/la401314a     Document Type: Article

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