Effect of xanthan/enzyme-modified guar gum mixtures on the stability of whey protein isolate stabilized fish oil-in-water emulsions

Food Chemistry

Volumn 212, Issue , 2016, Pages 332-340

  Chityala, Pavan Kumar ^a   Khouryieh, Hanna ^a   Williams, Kevin ^a   Conte, Eric ^a  

^a WESTERN KENTUCKY UNIVERSITY   (United States)

Author keywords

Enzyme modified guar; Hexanal; Hydroperoxide; Lipid oxidation; Oil in water emulsion; Particle size; TBARS; Viscosity; Whey protein; Xanthan

Indexed keywords

EMULSIFICATION; EMULSIONS; ENZYMES; FATTY ACIDS; FISH; FORESTRY; MIXTURES; OILS AND FATS; OXIDATION; OXIDATION RESISTANCE; PARTICLE SIZE; POLYUNSATURATED FATTY ACIDS; PROTEINS; VISCOSITY;

HEXANAL; HYDROPEROXIDES; LIPID OXIDATION; OIL-IN-WATER EMULSIONS; TBARS; WHEY PROTEINS; XANTHAN;

XANTHAN GUM;

ALPHA GALACTOSIDASE; FISH OIL; GUAR GUM; OMEGA 3 FATTY ACID; WATER OIL CREAM; WHEY PROTEIN; XANTHAN; BACTERIAL POLYSACCHARIDE; EMULSION; GALACTAN; MANNAN; PLANT GUM; WATER;

ARTICLE; CONCENTRATION (PARAMETERS); DEGRADATION; EMULSION; FLOCCULATION; HYDROLYSIS; LIPID OXIDATION; MOLECULAR SIZE; MOLECULAR STABILITY; PARTICLE SIZE; PHYSICAL CHEMISTRY; THERMODYNAMICS; VISCOMETRY; VISCOSITY; ANIMAL; CHEMISTRY; FISH; METABOLISM;

ALPHA-GALACTOSIDASE; ANIMALS; EMULSIONS; FISH OILS; FISHES; GALACTANS; HYDROLYSIS; MANNANS; PLANT GUMS; POLYSACCHARIDES, BACTERIAL; VISCOSITY; WATER; WHEY PROTEINS;

EID: 84973449226     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.05.187     Document Type: Article

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