• Chemistry, Medicine
  • Published in
    Journal of agricultural and…
    2004
  • DOI:10.1021/jf0352834

Influence of pH and iota-carrageenan concentration on physicochemical properties and stability of beta-lactoglobulin-stabilized oil-in-water emulsions.

@article{Gu2004InfluenceOP,
  title={Influence of pH and iota-carrageenan concentration on physicochemical properties and stability of beta-lactoglobulin-stabilized oil-in-water emulsions.},
  author={Yeun Suk Gu and Eric Andrew Decker and David Julian McClements},
  journal={Journal of agricultural and food chemistry},
  year={2004},
  volume={52 11},
  pages={
          3626-32
        }
}
The influence of pH and iota-carrageenan concentration on the properties of beta-lactoglobulin (beta-Lg)-stabilized oil-in-water emulsions was investigated by measuring the particle charge, particle size distribution, and creaming stability. Emulsions containing droplets stabilized by beta-Lg were produced by homogenization, and then, iota-carrageenan was added. At pH 3, the droplet charge did not change for iota-carrageenan concentrations <or=0.1 wt % but decreased rapidly at high… CONTINUE READING

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