Effect of ultrasonication, pH and heating on stability of apricot gum-lactoglobuline two layer nanoemulsions

International Journal of Biological Macromolecules

Volumn 81, Issue , 2015, Pages 1019-1025

  Shamsara, Omid ^a,b   Muhidinov, Zayniddin Kamarovich ^a   Jafari, Seid Mahdi ^b   Bobokalonov, Jamshed ^c   Jonmurodov, Abduvaly ^a   Taghvaei, Mostafa ^b   Kumpugdee Vollrath, Mont ^d  

^a Academy of Sciences of the Republic of Tadzhikistan   (Tajikistan)

^b GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES   (Iran)

^c KAUNAS UNIVERSITY OF TECHNOLOGY   (Lithuania)

^d BEUTH UNIVERSITY OF APPLIED SCIENCES   (Germany)

Author keywords

Apricot gum; Emulsion stability; Lactoglobuline

Indexed keywords

APRICOT GUM; LACTOGLOBULIN; PLANT GUM; UNCLASSIFIED DRUG; EMULSION; NANOPARTICLE;

APRICOT; ARTICLE; CONTROLLED STUDY; CREAM; EMULSION; HEATING; MOLECULAR STABILITY; NANOEMULSION; NONHUMAN; PARTICLE SIZE; PH; ROOM TEMPERATURE; STORAGE TEMPERATURE; ULTRASOUND; ZETA POTENTIAL; CHEMISTRY; HEAT; PROTEIN STABILITY; SIZE EXCLUSION CHROMATOGRAPHY; STATIC ELECTRICITY; TEMPERATURE; TIME FACTOR;

CHROMATOGRAPHY, GEL; EMULSIONS; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; LACTOGLOBULINS; NANOPARTICLES; PLANT GUMS; PROTEIN STABILITY; PRUNUS ARMENIACA; SONICATION; STATIC ELECTRICITY; TEMPERATURE; TIME FACTORS; ULTRASONICS;

EID: 84943593559     PISSN: 01418130     EISSN: 18790003     Source Type: Journal    
DOI: 10.1016/j.ijbiomac.2015.09.056     Document Type: Article

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