Stabilization mechanism of oil-in-water emulsions by β-lactoglobulin and gum arabic

2011 ◽  
Vol 354 (2) ◽  
pp. 467-477 ◽  
Author(s):  
Eléonore Bouyer ◽  
Ghozlene Mekhloufi ◽  
Isabelle Le Potier ◽  
Typhaine du Fou de Kerdaniel ◽  
Jean-Louis Grossiord ◽  
...  
Keyword(s):  
Gum Arabic ◽  
Stabilization Mechanism ◽  
Oil In Water ◽  
Β Lactoglobulin

Comparison of plant-based emulsifier performance in water-in-oil-in-water emulsions: Soy protein isolate, pectin and gum Arabic

2021 ◽  
Vol 307 ◽  
pp. 110625
Author(s):  
Jinning Liu ◽  
Hualu Zhou ◽  
Yunbing Tan ◽  
Jorge L. Muriel Mundo ◽  
David Julian McClements
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Gum Arabic ◽  
Protein Isolate ◽  
Oil In Water

Influence of Sucrose on Droplet Flocculation in Hexadecane Oil-in-Water Emulsions Stabilized by β-Lactoglobulin

2003 ◽  
Vol 51 (3) ◽  
pp. 766-772 ◽  
Author(s):  
Hyun-Jung Kim ◽  
Eric A. Decker ◽  
David J. McClements
Keyword(s):  
Oil In Water ◽  
Β Lactoglobulin

Effect of Thermal Behavior of β-Lactoglobulin on the Oxidative Stability of Menhaden Oil-in-Water Emulsions

2013 ◽  
Vol 61 (8) ◽  
pp. 1954-1967 ◽  
Author(s):  
Pui Yeu Phoon ◽  
Ganesan Narsimhan ◽  
Maria Fernanda San Martin-Gonzalez
Keyword(s):  
Thermal Behavior ◽  
Oxidative Stability ◽  
Menhaden Oil ◽  
Oil In Water ◽  
Β Lactoglobulin

scholarly journals Studies on the Oil-in-Water Emulsions Stabilized with Gum Arabic by Using the Turbidity Ratio Method

1992 ◽  
Vol 112 (12) ◽  
pp. 906-913 ◽  
Author(s):  
Mihoko GUNJI ◽  
Haruhisa UEDA ◽  
Michihiko OGATA ◽  
Masayuki NAKAGAKI
Keyword(s):  
Gum Arabic ◽  
Ratio Method ◽  
Oil In Water ◽  
Turbidity Ratio
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