Impact of Electrostatic Interactions on Lecithin-Stabilized Model O/W Emulsions

Food Biophysics

Volumn 13, Issue 3, 2018, Pages 292-303

  Chung, Cheryl ^a   Sher, Alexander ^b   Rousset, Philippe ^b   McClements, David Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Calcium; Coffee creamer; Emulsion; Lightness; pH stability; Soy lecithin

Indexed keywords

BEVERAGES; CALCIUM; DROPS; ELECTROSTATICS; EMULSIFICATION; EMULSIONS; OILS AND FATS; PH EFFECTS; PHASE SEPARATION;

BEVERAGE PRODUCTS; DROPLET AGGREGATION; ELECTROSTATIC SCREENING; LIGHTNESS; MEDIUM CHAIN TRIGLYCERIDES; OIL-IN-WATER (O/W) EMULSION; PH STABILITY; SOY LECITHIN;

LECITHIN;

EID: 85046778218     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-018-9535-6     Document Type: Article

References (31)

1. D.J. McClements, L. Bai, C. Chung, in In Annual Review of Food Science and Technology, Vol 8, ed. by M. P. Doyle, T. R. Klaenhammer, vol 8 (2017), pp. 205–236
2. D.J. McClements, C.E. Gumus, Adv. Colloid. Interf. Sci. 234, 3–26 (2016)
3. L. Cui, E.A. Decker, J. Sci. Food. Agric. 96(1), 18–31 (2016)
4. Y. Wu, T. Wang, J. Am. Oil. Chem. Soc. 80(4), 319–326 (2003)
5. I. Kralova, J. Sjoblom, J. Dispers. Sci. Technol. 30(9), 1363–1383 (2009)
6. W. van Nieuwenhuyzen, M.C. Tomás, Eur. J. Lipid. Sci. Technol. 110(5), 472–486 (2008)
7. A. Joshi, S.G. Paratkar, B.N. Thorat, Eur. J. Lipid. Sci. Technol. 108(4), 363–373 (2006)
8. R. Pichot, R.L. Watson, I.T. Norton, Int. J. Mol. Sci. 14(6), 11767–11794 (2013)
9. D. Zhu, S. Damodaran, J. Am. Oil. Chem. Soc. 90(2), 217–224 (2013)
10. D. Cabezas, B.W. Diehl, M.C. Tomás, Eur. J. Lipid. Sci. Technol. 118(7), 975–983 (2016)
11. P. van Hoogevest, A. Wendel, Eur. J. Lipid. Sci. Technol. 116(9), 1088–1107 (2014)
12. A. Golde, K. Schmidt, J. Food. Qual. 28(1), 46–61 (2005)
13. D.F. Rosida, T. Mulyani, L.R. Septalia, Agric. Agric. Sci. Procedia 9, 431–439 (2016)
14. T.J. Gruetzmacher, R. Bradley, J. Dairy. Sci. 74(9), 2838–2849 (1991)
15. C. Chung, A. Sher, P. Rousset, E.A. Decker, D.J. McClements, J. Food. Eng. 209, 1–11 (2017)
16. C. Chung, A. Sher, P. Rousset, D.J. McClements, Food. Hydrocoll. 67, 111–119 (2017)
17. S.K. Khatkar, V.K. Gupta, J. Food. Process. Preserv. 38(3), 1145–1154 (2014)
18. C. F. Bohren and D. R. Huffman, Absorption and Scattering of Light by Small Particles. (Wiley-VCH, New York, N.Y., 1998)
19. D.J. McClements, Adv. Colloid. Interf. Sci. 97(1), 63–89 (2002)
20. J. Zhang, G.A. Reineccius, LWT-Food Science and Technology 71, 162–168 (2016)
21. L. Hamboyan, D.A. Pink, D. Klapstein, L. MacDonald, H. Aboud, J. Dairy. Res. 56(05), 741–748 (1989)
22. L. Burgwald, Jour. Agr. Res 26(11) (1923)
23. C.M. Gregson, Y.H. Rong, M. Sillick, A. Parker, Food Biophysics 6(1), 94–105 (2011)
24. E. Magnusson, L. Nilsson, B. Bergenståhl, Colloids Surf. A Physicochem. Eng. Asp. 506, 794–803 (2016)
25. J. Israelachvili, Intermolecular and Surface Forces, Third Edition, Third Edition ed (Academic Press, London, 2011)
26. Y. Wang, C.T. Ho, J. Agric. Food. Chem. 57(18), 8109–8114 (2009)
27. J.W. Liu, Q.Y. Wang, H. Zhang, D.D. Yu, S.M. Jin, F.Z. Ren, Spectrosc. Lett. 49(1), 44–50 (2016)
28. J. Li, X. Wang, T. Zhang, et al., Asian. J. Pharma. Sci. 10(2), 81–98 (2015)
29. M. Hope, D. Walker, P. Cullis, Biochem. Biophys. Res. Commun. 110(1), 15–22 (1983)
30. J. Komaiko, A. Sastrosubroto, D.J. McClements, Food. Chem. 203, 331–339 (2016)
31. D. Papahadjopoulos, W. Vail, K. Jacobson, G. Poste, Biochim. et Biophys. Acta (BBA)-Biomembr. 394(3), 483–491 (1975)