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Food Biophysics

Volumn 9, Issue 3, 2014, Pages 229-237

Emulsification Capacity of Microgels Assembled from β-Lactoglobulin and Pectin

(2) Zimmerer, Laura a Jones, Owen G a

a PURDUE UNIVERSITY (United States)

Author keywords

Aggregates; Beta lactoglobulin; Emulsion; Limonene; Microgel; Pectin

Indexed keywords

AGGREGATES; DROP BREAKUP; EMULSIFICATION; EMULSIONS; FLOCCULATION; MONOTERPENES; VEGETABLE OILS;

BETA-LACTOGLOBULIN; DYNAMIC SURFACE PRESSURE; EMULSIFICATION CAPACITIES; HYDROPHOBIC ATTRACTION; LIMONENE; MICROGEL; OIL-IN-WATER EMULSIONS; PECTIN;

GELS;

ZEA MAYS;

EID: 84905088449 PISSN: 15571858 EISSN: 15571866 Source Type: Journal
DOI: 10.1007/s11483-014-9337-4 Document Type: Article

Times cited : (27)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.