Hydrocolloids from quince seed: Extraction, characterization, and study of their emulsifying/stabilizing capacity

Food Hydrocolloids

Volumn 42, Issue , 2014, Pages 178-186

  Ritzoulis, Christos ^a   Marini, Emmanouela ^a   Aslanidou, Alexandra ^a   Georgiadis, Nikolaos ^a   Karayannakidis, Panayotis D ^a   Koukiotis, Christos ^b   Filotheou, Andreas ^a   Lousinian, Sylvie ^b   Tzimpilis, Evangelos ^b  

^a ALEXANDER TECHNOLOGICAL EDUCATIONAL INSTITUTE OF THESSALONIKI   (Greece)

^b ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Emulsifier; Emulsion; Polysaccharides; Quince seed; Size exclusion chromatography

Indexed keywords

COLLOIDS; ELECTROPHORESIS; EMULSIFICATION; FOURIER TRANSFORM INFRARED SPECTROSCOPY; LIGHT SCATTERING; MACROMOLECULES; POLYELECTROLYTES; PROTEINS; SIZE EXCLUSION CHROMATOGRAPHY;

CHEMICAL COMPOSITIONS; DROPLET DISTRIBUTION; EMULSIFIER; GEL ELECTROPHORESIS; POLYSACCHARIDE CONTENTS; PROTEIN CONTENTS; QUINCE SEED; SDS-PAGE; SIZE-EXCLUSION CHROMATOGRAPHY; ZETA POTENTIAL MEASUREMENTS;

PH;

EID: 84898674886     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.03.031     Document Type: Article

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