Effect of glycation on the flocculation behavior of protein-stabilized oil-in-water emulsions

Langmuir

Volumn 29, Issue 49, 2013, Pages 15201-15208

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

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b AVEBE UA   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

CRITICAL THICKNESS; ELECTROLYTE CONCENTRATION; HIGH IONIC STRENGTH; INTERFACIAL PROPERTY; ISO-ELECTRIC POINTS; OIL-IN-WATER EMULSIONS; STERIC INTERACTIONS; STERIC STABILIZATION;

CARBOHYDRATES; FLOCCULATION; GLUCOSE; GLYCOSYLATION; IONIC STRENGTH; OLIGOSACCHARIDES; PROTEINS; STABILIZATION; ZETA POTENTIAL;

EMULSIONS;

MONOSACCHARIDE; OLIGOSACCHARIDE; PROTEIN; WATER;

ARTICLE; CHEMISTRY; EMULSION; FLOCCULATION; GLYCOSYLATION;

EMULSIONS; FLOCCULATION; GLYCOSYLATION; MONOSACCHARIDES; OLIGOSACCHARIDES; PROTEINS; WATER;

EID: 84890327628     PISSN: 07437463     EISSN: 15205827     Source Type: Journal    
DOI: 10.1021/la403504f     Document Type: Article

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