Synergistic effects of ovalbumin/gum arabic complexes on the stability of emulsions exposed to environmental stress

Food Hydrocolloids

Volumn 47, Issue , 2015, Pages 14-20

  Niu, Fuge ^a   Zhou, Jianzhong ^a,b   Niu, Debao ^c   Wang, Chenying ^a   Liu, Yuntao ^a   Su, Yujie ^a   Yang, Yanjun ^a  

^a JIANGNAN UNIVERSITY   (China)

^b XINJIANG AGRICULTURAL UNIVERSITY   (China)

^c Guangxi Subtropical Crop Research Institute   (China)

Author keywords

Complexes; Emulsions; Environmental stress; Gum arabic; Ovalbumin; Stability

Indexed keywords

ADHESIVES; BEVERAGES; EMULSIFICATION; EMULSIONS; SODIUM CHLORIDE;

ACIDIC PH; COMPLEX; ENVIRONMENTAL STRESS; EXPOSED TO; GUM ARABIC; OIL/WATER EMULSION; OVALBUMINS; SALT CONCENTRATION; STORAGE TIME; SYNERGISTIC EFFECT;

STABILITY;

ACACIA SENEGAL;

EID: 84921479319     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.01.002     Document Type: Article

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