Electrostatic adsorption and stability of whey protein-pectin complexes on emulsion interfaces

Food Hydrocolloids

Volumn 35, Issue , 2014, Pages 410-419

  Salminen, Hanna ^a   Weiss, Jochen ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Biopolymer complex; Emulsion; Pectin; Stability; Whey protein isolate

Indexed keywords

ADSORPTION; BIOMOLECULES; ELECTROSTATICS; EMULSIFICATION; EMULSIONS; FREEZING; HEAT TREATMENT; PROTEINS; SODIUM CHLORIDE; THAWING;

APPLE PECTIN; BIOPOLYMER COMPLEX; ELECTROSTATIC ADSORPTION; ELECTROSTATIC STABILITY; EMULSION INTERFACES; OIL-IN-WATER; PECTIN; WATER EMULSION; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

STABILITY;

MALUS X DOMESTICA;

EID: 84886291901     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.06.020     Document Type: Article

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