Impact of alcohols on the formation and stability of protein-stabilized nanoemulsions

Journal of Colloid and Interface Science

Volumn 433, Issue , 2014, Pages 196-203

  Zeeb, Benjamin ^a   Herz, Eva ^a   McClements, David Julian ^b   Weiss, Jochen ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Alcohol; High pressure homogenizer; Nanoemulsion; Protein

Indexed keywords

ALCOHOLS; DROP FORMATION; EMULSIFICATION; EMULSIONS; ETHANOL; OILS AND FATS; PROPANOL; SODIUM; PROTEINS;

ALCOHOL CONCENTRATIONS; DROPLET FLOCCULATION; HIGH PRESSURE HOMOGENIZATION; HIGH-PRESSURE HOMOGENIZERS; MEAN PARTICLE DIAMETER; NANOEMULSION; PROTEIN-PROTEIN INTERACTIONS; WHEY PROTEIN ISOLATE; NANO-EMULSIONS;

PROTEINS; ALCOHOLS;

ALCOHOL; ALCOHOL DERIVATIVE; BUTANOL; CASEINATE; EMULSIFYING AGENT; GELATIN; MILK PROTEIN; PROPANOL; SODIUM; UNCLASSIFIED DRUG; 1-BUTANOL; 1-PROPANOL; CASEINS; EMULSIONS; ETHANOL; OIL; WATER;

ADSORPTION; ARTICLE; CHEMICAL STRUCTURE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FLOCCULATION; LIPOPHILICITY; NANOEMULSION; PARTICLE SIZE; PRIORITY JOURNAL; PROTEIN AGGREGATION; PROTEIN ISOLATION; PROTEIN PROTEIN INTERACTION; PROTEIN STABILITY; CHEMISTRY; EMULSIONS; MOLECULE; NANOFABRICATION;

1-BUTANOL; 1-PROPANOL; CASEINS; EMULSIONS; ETHANOL; FLOCCULATION; GELATIN;

EID: 84906055604     PISSN: 00219797     EISSN: 10957103     Source Type: Journal    
DOI: 10.1016/j.jcis.2014.07.034     Document Type: Article

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