Monodisperse Oil-in-Water Emulsions Stabilized by Proteins : How To Master the Average Droplet Size and Stability, While Minimizing the Amount of Proteins
Hexadecane-in-water emulsions were fabricated by means of a microfluidizer using two types of protein stabilizers, sodium caseinate (NaCAS) and β-lactoglobulin (BLG). A study of the dependence of the mean droplet diameter and protein coverage on protein concentration was performed. At low protein co...
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Bibliographische Detailangaben
| Veröffentlicht in: | Langmuir : the ACS journal of surfaces and colloids. - 1992. - 34(2018), 31 vom: 07. Aug., Seite 9228-9237
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| 1. Verfasser: |
Dridi, Wafa
(VerfasserIn) |
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| Weitere Verfasser: |
Harscoat-Schiavo, Christelle,
Monteil, Julien,
Faure, Chrystel,
Leal-Calderon, Fernando |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2018
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| Zugriff auf das übergeordnete Werk: | Langmuir : the ACS journal of surfaces and colloids
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| Schlagworte: | Journal Article
Research Support, Non-U.S. Gov't
Caseins
Emulsions
Lactoglobulins
Proteins
Water
059QF0KO0R |
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