Influence of pH and ionic strength on formation and stability of emulsions containing oil droplets coated by beta-lactoglobulin-alginate interfaces.
Harnsilawat, Thepkunya
Influence of pH and ionic strength on formation and stability of emulsions containing oil droplets coated by beta-lactoglobulin-alginate interfaces. [electronic resource] - Biomacromolecules Jun 2006 - 2052-8 p. digital
Publication Type: Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S.
1525-7797
10.1021/bm050656q doi
Alginates--chemistry
Corn Oil--chemistry
Emulsions
Glucuronic Acid--chemistry
Hexuronic Acids--chemistry
Hydrogen-Ion Concentration
Lactoglobulins--chemistry
Osmolar Concentration
Static Electricity
Surface Properties
Water--chemistry
Influence of pH and ionic strength on formation and stability of emulsions containing oil droplets coated by beta-lactoglobulin-alginate interfaces. [electronic resource] - Biomacromolecules Jun 2006 - 2052-8 p. digital
Publication Type: Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S.
1525-7797
10.1021/bm050656q doi
Alginates--chemistry
Corn Oil--chemistry
Emulsions
Glucuronic Acid--chemistry
Hexuronic Acids--chemistry
Hydrogen-Ion Concentration
Lactoglobulins--chemistry
Osmolar Concentration
Static Electricity
Surface Properties
Water--chemistry