Oil globule microstructure of protein/polysaccharide or protein/protein bilayer emulsions at various pH

M. Tippetts; F. K. Shen; Silvana Martini

doi:10.1016/j.foodhyd.2012.07.012

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Oil globule microstructure of protein/polysaccharide or protein/protein bilayer emulsions at various pH

M. Tippetts F. K. Shen Silvana Martini

Year: 2012 Journal: Food Hydrocolloids Vol: 30 (2)Pages: 559-566 Publisher: Elsevier BV

DOI: 10.1016/j.foodhyd.2012.07.012

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Keywords:

Chemistry Isoelectric point Flocculation Emulsion Oil droplet Microstructure Scanning electron microscope Chromatography Chemical engineering Gelatin Ionic strength Protein aggregation Pea protein Aqueous solution Polysaccharide Crystallography Biochemistry Organic chemistry Materials science

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Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Pickering emulsions and particle stabilization

Physical Sciences → Materials Science → Materials Chemistry

Food composition and properties

Health Sciences → Nursing → Nutrition and Dietetics

Oil globule microstructure of protein/polysaccharide or protein/protein bilayer emulsions at various pH

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