Impact of ionic strength on physicochemical stability of o/w emulsions stabilized by Ulva fasciata polysaccharide
Sign Up to like & getrecommendations! Published in 2017 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2017.01.039
Abstract: The aim of this research was to investigate the effect of ionic strength (Na+ 0.1–0.5 mol/L, Ca2+ 0.01–0.05 mol/L) on the physicochemical stability of o/w emulsions stabilized by Ulva fasciata polysaccharide. Droplet diameter, Polydispersity Index (PDI), zeta-potential… read more here.
Keywords: stability emulsions; mol; physicochemical stability; stability ... See more keywords
Competitive displacement of interfacial soy proteins by Tween 20 and its effect on the physical stability of emulsions
Sign Up to like & getrecommendations! Published in 2021 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2020.106515
Abstract: Abstract The competitive displacement of interfacial proteins, including soy protein isolate (SPI), casein, and modified SPIs (heat, sodium sulfite and succinic anhydride treatment), by Tween 20 was investigated. The structural characteristics of the soy proteins,… read more here.
Keywords: soy proteins; stability emulsions; competitive displacement; displacement interfacial ... See more keywords