Interfacial deposition of an anionic polysaccharide (fucoidan) on protein-coated lipid droplets: Impact on the stability of fish oil-in-water emulsions-Reference-Cited by-同舟云学术

Interfacial deposition of an anionic polysaccharide (fucoidan) on protein-coated lipid droplets: Impact on the stability of fish oil-in-water emulsions

Published:2015-10 Issue: Volume:51 Page:252-260
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Chang Yaoguang,McClements David Julian^ORCID

Funder

NRI

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference44 articles.

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4. Theoretical stability maps for guiding preparation of emulsions stabilized by protein−polysaccharide interfacial complexes;Cho;Langmuir,2009

5. Polyelectrolyte adsorption on charged particles: Ionic concentration and particle size effects – a Monte Carlo approach;Chodanowski;Journal of Chemical Physics,2001

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