Harnsilawat, Thepkunya <br/><br/>
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 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S. 
<br/><br/><label>ISSN: </label>0021-8561 
<br/><br/><label>Standard No.: </label>10.1021/jf052860a  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Alginates--chemistry<br/>Beverages--analysis<br/>Carrageenan--chemistry<br/>Corn Oil<br/>Drug Stability<br/>Emulsions--chemistry<br/>Glucuronic Acid--chemistry<br/>Hexuronic Acids--chemistry<br/>Hydrogen-Ion Concentration<br/>Osmolar Concentration<br/>Polysaccharides--chemistry<br/>Proteins--chemistry<br/>Static Electricity<br/>Water