Efficacy of whey protein-tragacanth on stabilization of oil-in-water emulsions: Comparison of mixed and layer by layer methods

Food Hydrocolloids

Volumn 59, Issue , 2016, Pages 26-34

  Azarikia, Fatemeh ^a   Abbasi, Soleiman ^a  

^a TARBIAT MODARES UNIVERSITY   (Iran)

Author keywords

Protein polysaccharide interaction; Rheology; Stability; Tragacanthin; Ultrasound

Indexed keywords

EMULSIFICATION; EMULSIONS; HOMOGENIZATION METHOD; PARTICLE SIZE; PROTEINS; STABILIZATION;

CHARGED PROTEINS; LAYER BY LAYER; LAYER-BY-LAYER METHODS; MIXED METHOD; OIL-IN-WATER; PROTEINS-POLYSACCHARIDE INTERACTIONS; TRAGACANTHIN; WATER EMULSION; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

ULTRASONICS;

EID: 84960850663     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.11.030     Document Type: Article

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