Emulsion stabilization using polysaccharide-protein complexes
Citations
702 citations
381 citations
319 citations
218 citations
216 citations
References
1,579 citations
1,049 citations
"Emulsion stabilization using polysa..." refers background in this paper
...The adsorbed protein molecules are able to stabilise emulsions by preventing droplet aggregation and coalescence through electrostatic and/or steric repulsive forces [1,2,4,5]....
[...]
857 citations
801 citations
"Emulsion stabilization using polysa..." refers background in this paper
...The emulsifying properties of electrostatic polysaccharide–protein complexes were considered by Guzey and McClements [69] and Dickinson, 2008 [70]....
[...]
...Multilayers can be formed by further sequential addition of protein and polysaccharide [69]....
[...]
...[93] Pongsawatmanit R, Harnsilawat T, McClements DJ. Influence of alginate, pH and ultrasound treatment on palm oil-in-water emulsions stabilized by β-lactoglobulin....
[...]
...[110] Chen BC, McClements DJ, Gray DA, Decker EA....
[...]
...[94] Harnsilawat T, Pongsawatmanit R, McClements DJ. Stabilization of model beverage cloud emulsions using protein–polysaccharide electrostatic complexes formed at the oil–water interface....
[...]
671 citations