Influence of ι-Carrageenan on Droplet Flocculation of β-Lactoglobulin-Stabilized Oil-in-Water Emulsions during Thermal Processing
Author:
Affiliation:
1. Biopolymer and Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003
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/la048609r
Reference25 articles.
1. Hydrocolloids at interfaces and the influence on the properties of dispersed systems
2. Influence of pH and ι-Carrageenan Concentration on Physicochemical Properties and Stability of β-Lactoglobulin-Stabilized Oil-in-Water Emulsions
3. Production and Characterization of O/W Emulsions Containing Cationic Droplets Stabilized by Lecithin−Chitosan Membranes
4. Influence of Environmental Conditions on the Stability of Oil in Water Emulsions Containing Droplets Stabilized by Lecithin−Chitosan Membranes
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