Stabilization of model beverage cloud emulsions using protein-polysaccharide electrostatic complexes formed at the oil-water interface.

Harnsilawat, Thepkunya

Stabilization of model beverage cloud emulsions using protein-polysaccharide electrostatic complexes formed at the oil-water interface. [electronic resource] - Journal of agricultural and food chemistry Jul 2006 - 5540-7 p. digital

Publication Type: Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S.

0021-8561

10.1021/jf052860a doi


Alginates--chemistry
Beverages--analysis
Carrageenan--chemistry
Corn Oil
Drug Stability
Emulsions--chemistry
Glucuronic Acid--chemistry
Hexuronic Acids--chemistry
Hydrogen-Ion Concentration
Osmolar Concentration
Polysaccharides--chemistry
Proteins--chemistry
Static Electricity
Water