Influence of pure gum on the physicochemical properties of whey protein isolate stabilized oil-in-water emulsions

Colloids and Surfaces A: Physicochemical and Engineering Aspects

Volumn 504, Issue , 2016, Pages 442-448

  Li, Xin ^a   Li, Kexin ^a   Shen, Yali ^a   Niu, Fuge ^a   Fu, Yuying ^a  

^a ZHEJIANG GONGSHANG UNIVERSITY   (China)

Author keywords

Pure gum; Rheological property; Stability; Steric repulsion; Whey protein isolate

Indexed keywords

CONVERGENCE OF NUMERICAL METHODS; EMULSIONS; MIXTURES; OILS AND FATS; PARTICLE SIZE; PROTEINS; RHEOLOGY; SHEAR THINNING; VISCOSITY;

MEAN PARTICLE DIAMETER; PHYSICOCHEMICAL PROPERTY; PURE GUM; RHEOLOGICAL PROPERTY; SHEAR-THINNING BEHAVIOR; SINGLE VALUED FUNCTIONS; STERIC REPULSIONS; WHEY PROTEIN ISOLATE;

EMULSIFICATION;

BIOPOLYMER; GUM ARABIC; PURE GUM; UNCLASSIFIED DRUG; WATER OIL CREAM; WHEY PROTEIN;

ARTICLE; CHEMICAL INTERACTION; CONCENTRATION (PARAMETERS); ENVIRONMENTAL STRESS; FLOW KINETICS; IONIC STRENGTH; PARTICLE SIZE; PH; PHYSICAL CHEMISTRY; PRIORITY JOURNAL; PROTEIN STABILITY; SHEAR RATE; SURFACE PROPERTY; TURBIDITY; VISCOSITY;

EID: 84975460011     PISSN: 09277757     EISSN: 18734359     Source Type: Journal    
DOI: 10.1016/j.colsurfa.2016.05.046     Document Type: Article

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