The influence of polysaccharide on the stability of protein stabilized oil-in-water emulsion prepared by microchannel emulsification technique

Author:

Chuah Ai Mey,Kuroiwa Takashi,Kobayashi Isao,Nakajima Mitsutoshi

Funder

Ministry of Agriculture, Forestry and Fisheries of Japan

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry

Reference27 articles.

1. Food Emulsions: Principles, Practice and Techniques;McClements,2004

2. Advances in Food Colloids;Dickinson,1995

3. Characteristics of milk;Swaisgood,1996

4. Physical properties of whey protein stabilized emulsions as related to pH and NaCl;Demetriades;J. Food Sci.,1997

5. Structure technofunctional properties of protein–polysaccharide complexes: a review;Schmitt;Crit. Rev. Food Sci. Nut.,1998

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