✦ LIBER ✦

Protein-stabilized emulsions

✍ Scribed by David Julian McClements

Publisher: Elsevier Science
Year: 2004
Tongue: English
Weight: 226 KB
Volume: 9
Category: Article
ISSN: 1359-0294
DOI: 10.1016/j.cocis.2004.09.003

No coin nor oath required. For personal study only.

✦ Synopsis

Proteins are widely used as emulsifiers to facilitate the formation, improve the stability and provide specific physicochemical properties to oil-in-water emulsions. There have been a number of recent advances in the understanding of the ability of various types of proteins to provide these functional properties. This article focuses on the influence of solution composition (pH, ionic strength, sugars, polyols, surfactants, biopolymers) and environmental stresses (heating, chilling, freezing, drying) on the stability of globular protein stabilized emulsions.

📜 SIMILAR VOLUMES

Protein-stabilized emulsions

✍ David S Home 📂 Article 📅 1996 🏛 Elsevier Science 🌐 English ⚖ 737 KB

Orthokinetic coalescence of protein-stab

Orthokinetic coalescence of protein-stabilized emulsions

✍ Eric Dickinson; Andrea Williams 📂 Article 📅 1994 🏛 Elsevier Science 🌐 English ⚖ 904 KB

Rheological properties of highly concent

Rheological properties of highly concentrated protein-stabilized emulsions

✍ Tatiana D. Dimitrova; Fernando Leal-Calderon 📂 Article 📅 2004 🏛 Elsevier Science 🌐 English ⚖ 672 KB

## Ábstract We prepared concentrated quasi monodisperse hexadecane-in-water emulsions stabilized by various proteins and investigated their rheological properties. Some protein-stabilized emulsions possess remarkably high elasticity and at the same time they are considerably fragile-they exhibit co

Food emulsions stabilized by proteins

✍ Douglas G Dalgleish 📂 Article 📅 1997 🏛 Elsevier Science 🌐 English ⚖ 562 KB

Coalescence of Protein-Stabilized Emulsi

Coalescence of Protein-Stabilized Emulsions in a High-Pressure Homogenizer

✍ Shashi Mohan; Ganesan Narsimhan 📂 Article 📅 1997 🏛 Elsevier Science 🌐 English ⚖ 272 KB

mixer. In a high-pressure homogenizer, the oil and water Coalescence rate constants in a high-pressure homogenizer were mixture is subjected to intense turbulent and shear flow inferred for pure emulsions of a neutrally buoyant mixture of fields. Turbulence is the predominant mechanism for emulsicar

Effects of low methoxy pectin on protein

Effects of low methoxy pectin on protein stabilized o/w emulsions

✍ Schultz, M. ;Schmidt, G. ;Schmandke, H. 📂 Article 📅 1990 🏛 John Wiley and Sons 🌐 English ⚖ 231 KB

The interaction between low methoxy pectin and faba bean globulin or the corresponding acetylated derivative in o/w emulsions is indicated by formation of hydrogen ions. For the globulin this process reaches a maximum within 1 day ; in the case of the acetylated globulin that is valid within 6 days.