Article ID Journal Published Year Pages File Type
605793 Food Hydrocolloids 2010 10 Pages PDF
Abstract
Confocal micrographs of WPI-stabilised emulsions containing various polysaccharide ratios and a total polysaccharide concentration, Cp = 3.0% w/w, at pH = 3.0: RGA/CH = 0, without GA (gum arabic) and CH (chitosan), i.e. control, no polysaccharides added; RGA/CH = 3; RGA/CH = 7.
Keywords
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Modifications in stability and structure of whey protein-coated o/w emulsions by interacting chitosan and gum arabic mixed dispersions
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