Protein-based pickering emulsion and oil gel prepared by complexes of zein colloidal particles and stearate

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 12, 2014, Pages 2672-2678

  Gao, Zhi Ming ^a   Yang, Xiao Quan ^a,b   Wu, Na Na ^c   Wang, Li Juan ^a   Wang, Jin Mei ^a   Guo, Jian ^a   Yin, Shou Wei ^a  

^a Research and Development Centre of Food Proteins Department of Food Science and Technology   (China)

^b SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^c ACADEMY OF STATE ADMINISTRATION OF GRAIN   (China)

Author keywords

emulsion stability; oil gels; Pickering emulsion; sodium stearate; zein particle

Indexed keywords

EMULSIFICATION; GELS; PHASE INTERFACES; PROTEINS; SURFACE ACTIVE AGENTS; COLLOIDS; DRYING OILS; OIL SHALE; SODIUM;

ADSORBED PARTICLES; EMULSION STABILITY; ENHANCED ADSORPTIONS; OIL WATER INTERFACES; PICKERING EMULSIONS; SODIUM STEARATE; SURFACTANT COMPLEXES; ZEIN COLLOIDAL PARTICLES;

AGGLOMERATION;

ZEA MAYS;

OIL; SURFACTANT; WATER; ZEIN;

ARTICLE; CHEMISTRY; EMULSION; GEL; PARTICLE SIZE;

EMULSIONS; GELS; OILS; PARTICLE SIZE; SURFACE-ACTIVE AGENTS; WATER; ZEIN;

EID: 84896994624     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf500005y     Document Type: Article

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