Influence of concentration ratio on emulsifying properties of Quillaja saponin - protein or lecithin mixed systems

Colloids and Surfaces A: Physicochemical and Engineering Aspects

Volumn 561, Issue , 2019, Pages 267-274

  Reichert, Corina L ^a   Salminen, Hanna ^a   Badolato Bönisch, Gabriela ^b   Schäfer, Christian ^b   Weiss, Jochen ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

^b DSM NUTRITIONAL PRODUCTS LTD   (Switzerland)

Author keywords

Concentration ratio; Lecithin; Oil in water emulsion; Protein; Quillaja saponin

Indexed keywords

DROPS; EMULSIFICATION; EMULSIONS; LECITHIN; METABOLITES; OILS AND FATS; PARTICLE SIZE; POLYETHYLENES; PROTEINS; SURFACE ACTIVE AGENTS;

BINARY SURFACTANT MIXTURE; BINARY SURFACTANT SYSTEMS; CONCENTRATION RATIO; EMULSIFYING PROPERTY; INTERFACIAL BEHAVIORS; NATURALLY OCCURRING; OIL-IN-WATER EMULSIONS; QUILLAJA SAPONIN;

BINARY MIXTURES;

CASEIN; EMULSIFYING AGENT; MARGARINE; PHOSPHATIDYLCHOLINE; PROTEIN; QUILLAJA SAPONIN; SURFACTANT; WATER OIL CREAM;

ARTICLE; CONCENTRATION RATIO; EMULSION; PARTICLE SIZE; PEA; PHOTON CORRELATION SPECTROSCOPY; PRIORITY JOURNAL; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY;

EID: 85056235251     PISSN: 09277757     EISSN: 18734359     Source Type: Journal    
DOI: 10.1016/j.colsurfa.2018.10.050     Document Type: Article

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