Characterization of prebiotic emulsions stabilized by inulin and β-lactoglobulin

Food Hydrocolloids

Volumn 87, Issue , 2019, Pages 382-393

  López Castejón, María Luisa ^a   Bengoechea, Carlos ^a   Espinosa, Sixto ^a   Carrera, Cecilio ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Emulsion; Interface; Inulin; Rheology; lactoglobulin

Indexed keywords

EMULSIFICATION; EMULSIONS; OILS AND FATS; OSTWALD RIPENING; POLYSACCHARIDES; VISCOELASTICITY;

CONTINUOUS PHASE; INULIN; LACTOGLOBULIN; OIL-IN-WATER; PREBIOTICS; PROTEIN ADSORPTION; SIGNIFICANT SURFACES; SURFACE ACTIVITIES; WATER EMULSION; Β-LACTOGLOBULIN;

PROTEINS;

EID: 85053109973     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2018.08.024     Document Type: Article

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