Emulsion stabilization by ionic and covalent complexes of β-lactoglobulin with polysaccharides
- 1 June 1991
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 5 (3), 281-296
- https://doi.org/10.1016/s0268-005x(09)80114-8
Abstract
No abstract availableKeywords
This publication has 14 references indexed in Scilit:
- Emulsifying behaviour of gum arabic. Part 1: Effect of the nature of the oil phase on the emulsion droplet-size distributionCarbohydrate Polymers, 1991
- Foaming of aqueous solutions of protein + propylene glycol alginateFood Hydrocolloids, 1991
- Creaming and flocculation in emulsions containing polysaccharideFood Hydrocolloids, 1990
- On the film-forming and emulsion-stabilizing properties of gum arabic: dilution and flocculation aspectsFood Hydrocolloids, 1989
- Surface activity and emulsifying behaviour of some Acacia gumsFood Hydrocolloids, 1988
- The role of the proteinaceous component on the emulsifying properties of gum arabicFood Hydrocolloids, 1988
- Protein‐polysaccharide complexes as surfactantsMolecular Nutrition & Food Research, 1986
- Changes in the emulsifying and foaming properties of proteins during heat denaturation.Agricultural and Biological Chemistry, 1983
- Proteinaceous gelling systems and their complexes with polysaccharidesFood Chemistry, 1980
- On the nature of the interaction between some anionic polysaccharides and proteinsJournal of the Science of Food and Agriculture, 1977