Multiple layers and conjugate materials for food emulsion stabilization

Critical Reviews in Food Science and Nutrition

Volumn 58, Issue 6, 2018, Pages 877-892

  Sivapratha, S ^a   Sarkar, Preetam ^a  

^a NATIONAL INSTITUTE OF TECHNOLOGY   (India)

Author keywords

conjugates; layer by layer electrostatic deposition; Maillard reaction; Protein polysaccharide; secondary emulsion; tertiary emulsion

Indexed keywords

BIOLOGICAL MATERIALS; BIOMOLECULES; BIOPOLYMERS; DEPOSITION; ELECTROSTATICS; EMULSIFICATION; IONIC STRENGTH; OILS AND FATS; PHOSPHOLIPIDS; PROTEINS;

ANTIOXIDANT EFFECT; CONJUGATES; ELECTROSTATIC DEPOSITION; ELECTROSTATIC REPULSION; EMULSION STABILITY; MAILLARD REACTION; OIL-IN-WATER (O/W) EMULSION; SURFACE ACTIVITIES;

FOOD STORAGE;

BIOMATERIAL; EMULSIFYING AGENT; FOOD ADDITIVE; OIL; POLYSACCHARIDE; PROTEIN; WATER;

CHEMISTRY; COLLOID; EMULSION; FOOD HANDLING; OSMOLARITY; OXIDATIVE STRESS; PH; SOLUBILITY;

BIOCOMPATIBLE MATERIALS; COLLOIDS; EMULSIFYING AGENTS; EMULSIONS; FOOD ADDITIVES; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; OILS; OSMOLAR CONCENTRATION; OXIDATIVE STRESS; POLYSACCHARIDES; PROTEINS; SOLUBILITY; WATER;

EID: 85020697483     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2016.1227765     Document Type: Review

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