Influence of the preparation method on the structure formed by ovalbumin/gum arabic to observe the stability of oil-in-water emulsion

Food Hydrocolloids

Volumn 63, Issue , 2017, Pages 602-610

  Niu, Fuge ^a   Zhang, Yating ^c   Chang, Cuihua ^b   Pan, Weichun ^a   Sun, Wanhai ^d   Su, Yujie ^b   Yang, Yanjun ^b  

^a ZHEJIANG GONGSHANG UNIVERSITY   (China)

^b JIANGNAN UNIVERSITY   (China)

^c TIANJIN UNIVERSITY OF TRADITIONAL CHINESE MEDICINE   (China)

^d The Food and Drug Administration of Yishui County   (China)

Author keywords

Complexes; Gum arabic; Ovalbumin; Stability; Stabilization mechanisms

Indexed keywords

ADHESIVES; BEVERAGES; DROPS; EMULSIFICATION; INDIUM COMPOUNDS; MULTILAYERS; PARTICLE SIZE; STABILIZATION;

COMPLEX; DROPLET DIAMETERS; GUM ARABIC; MEAN PARTICLE DIAMETER; OIL-IN-WATER; OVALBUMINS; PREPARATION METHOD; SMALL DROPLETS; STABILIZATION MECHANISMS; WATER EMULSION;

EMULSIONS;

EID: 84992051101     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.10.007     Document Type: Article

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