Influence of Free Protein on Flocculation Stability of β-Lactoglobulin Stabilized Oil-in-Water Emulsions at Neutral pH and Ambient Temperature

Langmuir ◽  
2004 ◽  
Vol 20 (24) ◽  
pp. 10394-10398 ◽  
Author(s):  
H.-J. Kim ◽  
E. A. Decker ◽  
D. J. McClements
Keyword(s):  
Ambient Temperature ◽  
Free Protein ◽  
Neutral Ph ◽  
Oil In Water ◽  
Β Lactoglobulin

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

Dissociation of β-lactoglobulin near neutral pH

1970 ◽  
Vol 138 (1) ◽  
pp. 101-109 ◽  
Author(s):  
James K. Zimmerman ◽  
Grant H. Barlow ◽  
Irving M. Klotz
Keyword(s):  
Neutral Ph ◽  
Β Lactoglobulin
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