Effect of glycation on the flocculation behavior of protein-stabilized oil-in-water emulsions
Glycation of proteins by the Maillard reaction is often considered as a method to prevent flocculation of protein-stabilized oil-in-water emulsions. The effect has been suggested, but not proven, to be the result of steric stabilization, and to depend on the molecular mass of the carbohydrate moiety...
Ausführliche Beschreibung
Bibliographische Detailangaben
| Veröffentlicht in: | Langmuir : the ACS journal of surfaces and colloids. - 1992. - 29(2013), 49 vom: 10. Dez., Seite 15201-8
|
|---|
| 1. Verfasser: |
Delahaije, Roy J B M
(VerfasserIn) |
|---|
| Weitere Verfasser: |
Gruppen, Harry,
van Nieuwenhuijzen, Neleke H,
Giuseppin, Marco L F,
Wierenga, Peter A |
|---|
| Format: | Online-Aufsatz
|
|---|
| Sprache: | English |
|---|
| Veröffentlicht: |
2013
|
|---|
| Zugriff auf das übergeordnete Werk: | Langmuir : the ACS journal of surfaces and colloids
|
|---|
| Schlagworte: | Journal Article
Emulsions
Monosaccharides
Oligosaccharides
Proteins
Water
059QF0KO0R |
|---|