Stabilization of Water-in-Water Emulsions by Polysaccharide-Coated Protein Particles

Langmuir

Volumn 32, Issue 5, 2016, Pages 1227-1232

  De Freitas, Rilton A ^a,b   Nicolai, Taco ^a   Chassenieux, Christophe ^a   Benyahia, Lazhar ^a  

^a UNIVERSITÉ DU MAINE   (France)

^b FEDERAL UNIVERSITY OF PARANÁ   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

MIXTURES; SOLUTIONS;

BETA-LACTOGLOBULIN; MICRO-GELS; PROTEIN PARTICLES; TWO PHASE; WATER-IN-WATER EMULSIONS; XYLOGLUCANS;

STABILIZATION;

AMYLOPECTIN; EMULSION; FLUORESCEIN ISOTHIOCYANATE; GEL; GLUCAN; LACTOGLOBULIN; RHODAMINE; RHODAMINE ISOTHIOCYANATE; WATER; XYLAN; XYLOGLUCAN;

CHEMISTRY; EMULSION; GEL; PH; SURFACE TENSION;

AMYLOPECTIN; EMULSIONS; FLUORESCEIN-5-ISOTHIOCYANATE; GELS; GLUCANS; HYDROGEN-ION CONCENTRATION; LACTOGLOBULINS; RHODAMINES; SURFACE TENSION; WATER; XYLANS;

EID: 84957899571     PISSN: 07437463     EISSN: 15205827     Source Type: Journal    
DOI: 10.1021/acs.langmuir.5b03761     Document Type: Article

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