Production and characterization of oil-in-water emulsions containing droplets stabilized by multilayer membranes consisting of β-lactoglobulin, τ-carrageenan and gelatin

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Bibliographic Details
Published inLangmuir Vol. 21; no. 13; pp. 5752 - 5760
Main Authors YEUN SUK GU, DECKER, A. Eric, MCCLEMENTS, D. Julian
Format Journal Article
LanguageEnglish
Published Washington, DC American Chemical Society 2005
Subjects
Chemistry
Colloidal state and disperse state
Emulsions. Microemulsions. Foams
Exact sciences and technology
General and physical chemistry
Membranes
Interfacial layer
Water
Phosphates
Stability
Multilayer
Oil water emulsion
High temperature
Droplet
Sodium chloride
Calcium chloride
Aggregation
Characterization
Corn oil
Lactoglobulins
Gelatin
Technology
Biopolymer
pH
Membrane
Electrostatic deposition
Carrageenan
Release
Food
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ISSN:0743-7463
1520-5827