摘要 : Oil-in-water emulsions containing droplets stabilized by beta-lactoglobulin (beta-Lg)-pectin membranes were produced using a two-stage process. A primary emulsion containing small droplets (d(32) approximate to 0.3 mum) was prepar... 展开
作者 | Moreau L Kim HJ Decker EA McClements DJ |
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作者单位 | |
期刊名称 | 《Journal of Agricultural and Food Chemistry》 |
总页数 | 6 |
语种/中图分类号 | 英语 / S13 R15 S |
关键词 | Emulsion Beta-lactoglobulin Pectin Stability Aggregation Monte-carlo Polyelectrolyte Chitosan Adsorption Complexation Emulsifiers Interfaces Cacl2 Ph |
馆藏号 | N2007EPST0002165 |