Stabilization of Model Beverage Cloud Emulsions Using Protein−Polysaccharide Electrostatic Complexes Formed at the Oil−Water Interface-Reference-Cited by-同舟云学术

Stabilization of Model Beverage Cloud Emulsions Using Protein−Polysaccharide Electrostatic Complexes Formed at the Oil−Water Interface

Published:2006-07-01 Issue:15 Volume:54 Page:5540-5547
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Harnsilawat Thepkunya¹,Pongsawatmanit Rungnaphar¹,McClements David J.¹

Affiliation:

1. Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand 10900, and Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf052860a

Reference32 articles.

1. McClements, D. J.Food Emulsions: Principles, Practices, and Techniques, 2nd ed.; CRC Press: Boca Raton, FL, 2004; p 609.

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