Influence of salt on the stability of oil-in-water emulsions containing whey protein-xanthan-locust bean complexes

被引：0
|
作者：
Griffin, Kristen [1 ]
Krempel, Mara [1 ]
Khouryieh, Hanna [2 ]
Williams, Kevin [1 ]
机构：
[1] Western Kentucky Univ, Chem, Bowling Green, KY 42101 USA
[2] Western Kentucky Univ, Food Proc & Technol, Bowling Green, KY 42101 USA
来源：
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 2017年 / 253卷
关键词：
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
494
引用
收藏
页数：1
相关论文
共 50 条
  • [41] Impact of chelators on the oxidative stability of whey protein isolate-stabilized oil-in-water emulsions containing ω-3 fatty acids
    Hu, M
    McClements, DJ
    Decker, EA
    FOOD CHEMISTRY, 2004, 88 (01) : 57 - 62
  • [42] Coalescence of oil droplets in oil-in-water emulsions formed with highly hydrolysed whey proteins as influenced by xanthan addition
    Ye, A
    Singh, H
    Hemar, Y
    GUMS AND STABILIZERS FOR THE FOOD INDUSTRY 12, 2004, (294): : 415 - 422
  • [43] THE STABILITY OF OIL-IN-WATER EMULSIONS CONTAINING CETRIMIDE AND CETOSTEARYL ALCOHOL
    ROWE, RC
    MCMAHON, J
    STEWART, RF
    INTERNATIONAL JOURNAL OF PHARMACEUTICS, 1986, 31 (03) : 281 - 282
  • [44] Impact of fat and water crystallization on the stability of hydrogenated palm oil-in-water emulsions stabilized by whey protein isolate
    Thanasukarn, P
    Pongsawatmanit, R
    McClements, DJ
    COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, 2004, 246 (1-3) : 49 - 59
  • [45] Stability and rheology of corn oil-in-water emulsions containing maltodextrin
    Klinkesorn, U
    Sophanodora, P
    Chinachoti, P
    McClements, DJ
    FOOD RESEARCH INTERNATIONAL, 2004, 37 (09) : 851 - 859
  • [46] Influence of EDTA and citrate on physicochemical properties of whey protein-stabilized oil-in-water emulsions containing CaCl2
    Keowmaneechai, E
    McClements, DJ
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2002, 50 (24) : 7145 - 7153
  • [47] The heat stability of Rhamnolipid containing egg-protein stabilised oil-in-water emulsions
    Russell, Catherine
    Zompra, Aikaterini A.
    Spyroulias, Georgios A.
    Salek, Karina
    Euston, Stephen R.
    FOOD HYDROCOLLOIDS, 2021, 116
  • [48] Oxidative stability of fish oil-in-water emulsions stabilized by protein-polyscharide complexes
    Krempel, Mara
    Griffin, Kristen
    Khouryieh, Hanna
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2017, 254
  • [49] Stability of Whey Protein Concentrate/Sunflower Oil Emulsions as Affected by Sucrose and Xanthan Gum
    Cristián Huck-Iriart
    Jaime A. Rincón-Cardona
    María L. Herrera
    Food and Bioprocess Technology, 2014, 7 : 2646 - 2656
  • [50] Stability of Whey Protein Concentrate/Sunflower Oil Emulsions as Affected by Sucrose and Xanthan Gum
    Huck-Iriart, Cristian
    Rincon-Cardona, Jaime A.
    Herrera, Maria L.
    FOOD AND BIOPROCESS TECHNOLOGY, 2014, 7 (09) : 2646 - 2656
12345