Behavior of protein-polysaccharide conjugate-stabilized food emulsions under various destabilization conditions

The sensitivity of protein-stabilized emulsions to flocculation, coalescence, and phase separation under destabilization conditions (i.e., heating, aging, pH, ionic strength, and freeze-thawing) may limit the widespread use of proteins as effective emulsifiers. Therefore, there is a great interest i...

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Detalles Bibliográficos
Autores principales: Nooshkam, Majid, Varidi, Mehdi, Zareie, Zahra, Alkobeisi, Fatemeh
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Review Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10314162/
https://www.ncbi.nlm.nih.gov/pubmed/37397219
http://dx.doi.org/10.1016/j.fochx.2023.100725

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10314162/
https://www.ncbi.nlm.nih.gov/pubmed/37397219
http://dx.doi.org/10.1016/j.fochx.2023.100725

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