Stability of flocculated particles in concentrated and high hydrophilic solid layer-by-layer (LBL) emulsions formed using whey proteins and gum Arabic

Food Research International

Volumn 74, Issue , 2015, Pages 160-167

  Lim, Aaron S L ^a   Roos, Yrjö H ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Deflocculation; Flocculation; Gum Arabic; High hydrophilic solids; Layer by layer emulsion; WPI

Indexed keywords

ADHESIVES; EMULSIFICATION; FLOCCULATION; HYDROPHILICITY; OIL SHALE; PHASE STABILITY; PROTEINS; STABILITY; SUNFLOWER OIL;

DEFLOCCULATION; GUM ARABIC; HIGH-HYDROPHILIC; LAYER BY LAYER; WPI;

SYSTEM STABILITY;

ACACIA SENEGAL; HELIANTHUS;

EID: 84928994279     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.04.043     Document Type: Article

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