Effect of gum arabic on the storage stability and antibacterial ability of β-lactoglobulin stabilized D-limonene emulsion

Food Hydrocolloids

Volumn 84, Issue , 2018, Pages 75-83

  Su, Jiaqi ^a   Guo, Qing ^a   Mao, Like ^a   Gao, Yanxiang ^a   Yuan, Fang ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Antibacterial ability; D limonene emulsion; Gum arabic; Physicochemical stability; lactoglobulin

Indexed keywords

CITRUS FRUITS; DEPOSITION; EMULSIFICATION; EMULSIONS; ESCHERICHIA COLI; FRUIT JUICES; MONOTERPENES; OSTWALD RIPENING;

ANTIBACTERIAL ABILITY; ANTIBACTERIALS; BI-LAYER; D-LIMONENE; D-LIMONENE EMULSION; GUM ARABIC; LACTOGLOBULIN; PHYSICO-CHEMICAL STABILITY; STORAGE STABILITY; Β-LACTOGLOBULIN;

STABILITY;

EID: 85049300071     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2018.05.041     Document Type: Article

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