Miscibility of Quillaja Saponins with other Co-surfactants under Different pH Values

Journal of Food Science

Volumn 80, Issue 11, 2015, Pages E2495-E2503

  Reichert, Corina L ^a   Salminen, Hanna ^a   Leuenberger, Bruno H ^b   Hinrichs, Jörg ^a   Weiss, Jochen ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

^b DSM NUTRITIONAL PRODUCTS LTD   (Switzerland)

Author keywords

Lecithin; Miscibility; Protein; Quillaja saponin; Surface hydrophobicity

Indexed keywords

EMULSIFYING AGENT; QUILLAJA SAPONIN; SURFACTANT;

CHEMICAL PHENOMENA; CHEMISTRY; FLOW KINETICS; PH; QUILLAJA; STATIC ELECTRICITY;

EMULSIFYING AGENTS; HYDROGEN-ION CONCENTRATION; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; QUILLAJA; QUILLAJA SAPONINS; RHEOLOGY; STATIC ELECTRICITY; SURFACE-ACTIVE AGENTS;

EID: 84947046874     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.13097     Document Type: Article

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