Influence of protein concentration and order of addition on thermal stability of beta-lactoglobulin stabilized n-hexadecane oil-in-water emulsions at neutral pH
The influence of protein concentration and order of addition relative to homogenization (before or after) on the extent of droplet flocculation in heat-treated oil-in-water emulsions stabilized by a globular protein were examined using laser diffraction. n-Hexadecane (10 wt%) oil-in-water emulsions...
| Publié dans: | Langmuir : the ACS journal of surfaces and colloids. - 1985. - 21(2005), 1 vom: 04. Jan., Seite 134-9 |
|---|---|
| Auteur principal: | |
| Autres auteurs: | , |
| Format: | Article |
| Langue: | English |
| Publié: |
2005
|
| Accès à la collection: | Langmuir : the ACS journal of surfaces and colloids |
| Sujets: | Journal Article Research Support, U.S. Gov't, Non-P.H.S. Alkanes Emulsions Lactoglobulins Proteins n-hexadecane F8Z00SHP6Q |