New insights into the study of the destabilization of oil-in-water emulsions with dextran sulfate provided by the use of light scattering methods

Food Hydrocolloids

Volumn 52, Issue , 2016, Pages 848-856

  Degrand, Laure ^a,b   Michon, Camille ^a,b   Bosc, Véronique ^a,b  

^a University of Paris Cité   (France)

^b UMR SayFood   (France)

Author keywords

Chemical physics; Colloids; Dispersed system; Food; Light scattering; Mixed system

Indexed keywords

DEXTRAN; DROPS; EMULSIFICATION; EMULSIONS; OILS AND FATS; PROTEINS; SULFUR COMPOUNDS;

CHEMICAL PHYSICS; DEXTRAN SULPHATE; DISPERSED SYSTEMS; LIGHT SCATTERING METHOD; MIXED SYSTEMS; OIL-IN-WATER; THERMODYNAMICALLY STABLE; TWEEN-20; WATER EMULSION; WHEY PROTEINS;

LIGHT SCATTERING;

EID: 84941798806     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.08.021     Document Type: Article

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