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Record number 423800
Title Engineering interfacial properties by anionic surfactant-chitosan complexes to improve stability of oil-in-water emulsions
Author(s) Zinoviadou, K.; Scholten, E.; Moschakis, T.; Biliaderis, C.G.
Source Food & Function 3 (2012)3. - ISSN 2042-6496 - p. 312 - 319.
DOI https://doi.org/10.1039/C2FO10197A
Department(s) Physics and Physical Chemistry of Foods
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2012
Keyword(s) freeze-thaw stability - whey-protein isolate - beta-lactoglobulin-pectin - high methoxyl pectin - deposition technique - sodium caseinate - o/w emulsions - electrostatic deposition - environmental-stresses - air/water interface
Abstract Oil-in-water emulsions (10% w/w n-tetradecane) were prepared at pH = 5.7 by using, as surface active agents, electrostatically formed complexes of sodium stearoyl lactylate (SSL) at a concentration of 0.4% (w/w) and chitosan (CH) in a concentration range between 0 and 0.48% w/w. The use of complexes in emulsions with a low concentration of CH (
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