Effects of xanthan-locust bean gum mixtures on the physicochemical properties and oxidative stability of whey protein stabilised oil-in-water emulsions

Food Chemistry

Volumn 167, Issue , 2015, Pages 340-348

  Khouryieh, Hanna ^a   Puli, Goutham ^a   Williams, Kevin ^a   Aramouni, Fadi ^b  

^a WESTERN KENTUCKY UNIVERSITY   (United States)

^b KANSAS STATE UNIVERSITY   (United States)

Author keywords

Emulsion; Locust bean gum; Menhaden oil; Oxidative stability; Xanthan gum

Indexed keywords

BIOMOLECULES; EMULSIFICATION; EMULSIONS; MIXTURES; OIL SHALE; OXIDATION RESISTANCE; PHASE SEPARATION; PROTEINS; VISCOSITY;

DEPLETION FLOCCULATION; LOCUST BEAN GUM; MENHADEN OIL; OIL-IN-WATER (O/W) EMULSION; OIL-IN-WATER EMULSIONS; OXIDATIVE STABILITY; PHYSICOCHEMICAL PROPERTY; WHEY PROTEIN ISOLATE;

XANTHAN GUM;

ALGAROBA; BIOPOLYMER; MENHADEN OIL; MILK PROTEIN; POLYSACCHARIDE; WATER OIL CREAM; XANTHAN; BACTERIAL POLYSACCHARIDE; EMULSION; GALACTAN; MANNAN; PLANT GUM; WATER;

ARTICLE; CONTROLLED STUDY; FLOCCULATION; FOOD STORAGE; LIPID OXIDATION; PARTICLE SIZE; PHASE SEPARATION; PHYSICAL CHEMISTRY; PROTEIN ISOLATION; PROTEIN STABILITY; STORAGE; VISCOSITY; CHEMISTRY; EMULSION; WHEY;

EMULSIONS; GALACTANS; MANNANS; PLANT GUMS; POLYSACCHARIDES, BACTERIAL; WATER; WHEY;

EID: 84904891585     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.07.009     Document Type: Article

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