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

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

Suppression of depletion flocculation in oil-in-water emulsions: a kinetic effect of β-lactoglobulin

2003 ◽  
Vol 17 (5) ◽  
pp. 661-669 ◽  
Author(s):  
T.B.J. Blijdenstein ◽  
T. van Vliet ◽  
E. van der Linden ◽  
G.A. van Aken
Keyword(s):  
Kinetic Effect ◽  
Depletion Flocculation ◽  
Oil In Water ◽  
Β Lactoglobulin
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