Effect of Thermal Treatment, Ionic Strength, and pH on the Short-Term and Long-Term Coalescence Stability of β-Lactoglobulin Emulsions-Reference-Cited by-同舟云学术

Effect of Thermal Treatment, Ionic Strength, and pH on the Short-Term and Long-Term Coalescence Stability of β-Lactoglobulin Emulsions

Published:2006-06-06 Issue:14 Volume:22 Page:6042-6052
ISSN:0743-7463
Container-title:Langmuir
language:en
Short-container-title:Langmuir

Author:

Tcholakova Slavka¹,Denkov Nikolai D.¹,Sidzhakova Doroteya¹,Campbell Bruce¹

Affiliation:

1. Laboratory of Chemical Physics & Engineering, Faculty of Chemistry, Sofia University, 1164 Sofia, Bulgaria, and Kraft Foods Global Inc., 801 Waukegan Road, Glenview, Illinois 60025

Publisher

American Chemical Society (ACS)

Subject

Electrochemistry,Spectroscopy,Surfaces and Interfaces,Condensed Matter Physics,General Materials Science

Link

https://pubs.acs.org/doi/pdf/10.1021/la0603626

Reference48 articles.

1. Stability Of Food Emulsions: Physicochemical Role Of Protein And Nonprotein Emulsifiers

2. Proteins at interfaces and in emulsions Stability, rheology and interactions

3. The Conformation of Proteins at Interfaces and their Role in Stabilizing Emulsions

4. Influence of KCl on the physicochemical properties of whey protein stabilized emulsions

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