| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541665 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠Three biopolymer types were examined: gum arabic, modified starch, whey protein. ⺠Biopolymer type affected physical and chemical stability of emulsions. ⺠Whey protein gave the best stability against lipid oxidation at pH 3 and 7. ⺠Gum arabic gave the worst stability against lipid oxidation at pH 3 and 7.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Ratchanee Charoen, Anuvat Jangchud, Kamolwan Jangchud, Thepkunya Harnsilawat, Eric Andrew Decker, David Julian McClements,