Self-emulsification of alkaline-dissolved clove bud oil by whey protein, gum arabic, lecithin, and their combinations

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 19, 2014, Pages 4417-4424

  Luo, Yangchao ^a   Zhang, Yue ^a   Pan, Kang ^a   Critzer, Faith ^a   Davidson, P Michael ^a   Zhong, Qixin ^a  

^a UNIVERSITY OF TENNESSEE   (United States)

Author keywords

alkaline deprotonation; clove bud oil; gum arabic; neutralization; self emulsification; whey protein concentrate

Indexed keywords

ADHESIVES; ALKALINITY; CHROMATOGRAPHIC ANALYSIS; ESCHERICHIA COLI; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LECITHIN; MIXTURES; OILS AND FATS; PROTEINS; SALMONELLA; ULTRAVIOLET SPECTROSCOPY; ABSORPTION SPECTROSCOPY; OIL SHALE;

CLOVE BUD OIL; GUM ARABIC; NEUTRALIZATION; SELF EMULSIFICATION; WHEY PROTEIN CONCENTRATE;

EMULSIFICATION;

ALKALI; ANTIINFECTIVE AGENT; CLOVE OIL; EMULSION; GUM ARABIC; MILK PROTEIN; PHOSPHATIDYLCHOLINE; WHEY PROTEIN;

BACTERIA; CHEMISTRY; DRUG EFFECTS; EMULSION; EUGENIA;

ALKALIES; ANTI-BACTERIAL AGENTS; BACTERIA; CLOVE OIL; EMULSIONS; EUGENIA; GUM ARABIC; LECITHINS; MILK PROTEINS;

ACACIA SENEGAL; ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; SALMONELLA ENTERITIDIS; SYZYGIUM AROMATICUM;

EID: 84900824693     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf500698k     Document Type: Article

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