Competitive adsorption in O/W emulsions stabilized by the new Portulaca oleracea hydrocolloid and nonionic emulsifiers

Publisher： Elsevier

ISSN： 0268-005X

Source： Food Hydrocolloids, Vol.13, Iss.2, 1999-03, pp. : 139-144

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Coalescence of o/w emulsions stabilized by whey and isolate soybean proteins. Influence of thermal denaturation, salt addition and competitive interfacial adsorption

By Mitidieri F.E. Wagner J.R.

Food Research International, Vol. 35, Iss. 6, 2002-01 ,pp. : 547-557

Elsevier

Access to resources Recommend Favorite

Composite structure formation in whey protein stabilized O/W emulsions. I. Influence of the dispersed phase on viscoelastic properties

By Reiffers-Magnani C.K. Cuq J.L. Watzke H.J.

Food Hydrocolloids, Vol. 13, Iss. 4, 1999-07 ,pp. : 303-316

Elsevier

Access to resources Recommend Favorite

Influence of different maltodextrins on properties of O/W emulsions

By Dokic-Baucal L. Dokic P. Jakovljevic J.

Food Hydrocolloids, Vol. 18, Iss. 2, 2004-03 ,pp. : 233-239

Elsevier

Access to resources Recommend Favorite

Emulsifier properties of saturated acyl l-ascorbates for preparation of O/W emulsions

By Kuwabara K. Watanabe Y. Adachi S. Nakanishi K. Matsuno R.

Food Chemistry, Vol. 82, Iss. 2, 2003-08 ,pp. : 191-194

Elsevier

Access to resources Recommend Favorite

Depletion flocculation and thermodynamic incompatibility in whey protein stabilised O/W emulsions

By Reiffers-Magnani C.K. Cuq J.L. Watzke H.J.

Food Hydrocolloids, Vol. 14, Iss. 6, 2000-11 ,pp. : 521-530

Elsevier

Access to resources Recommend Favorite