The influence of polysaccharide on the stability of protein stabilized oil-in-water emulsion prepared by microchannel emulsification technique

Colloids and Surfaces A: Physicochemical and Engineering Aspects

Volumn 440, Issue , 2014, Pages 136-144

  Chuah, Ai Mey ^a,b   Kuroiwa, Takashi ^b,c   Kobayashi, Isao ^b   Nakajima, Mitsutoshi ^a,b  

^a UNIVERSITY OF TSUKUBA   (Japan)

^b NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^c TOKYO CITY UNIVERSITY   (Japan)

Author keywords

Microchannel emulsification; Protein stabilized oil in water emulsion; Protein polysaccharide interaction; Uniformly sized emulsion

Indexed keywords

EMULSIFICATION; EMULSIONS; PROTEINS;

CARBOXYMETHYLCELLULOSE; COEFFICIENT OF VARIATION; ISO-ELECTRIC POINTS; MICROCHANNEL EMULSIFICATION; MONODISPERSE EMULSIONS; OIL-IN-WATER (O/W) EMULSION; OIL-IN-WATER EMULSIONS; PROTEIN-POLYSACCHARIDE INTERACTION;

MICROCHANNELS;

BETA LACTOGLOBULIN; POLYSACCHARIDE; SILICON;

ARTICLE; EMULSION; HEATING; ISOELECTRIC POINT; OIL IN WATER EMULSION; PARTICLE SIZE; PH; PRIORITY JOURNAL; PROTEIN STABILITY; SHELF LIFE; ZETA POTENTIAL;

EID: 84889608020     PISSN: 09277757     EISSN: 18734359     Source Type: Journal    
DOI: 10.1016/j.colsurfa.2012.09.051     Document Type: Article

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