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Article
Influence of pH and Iota-Carrageenan Concentration on Physicochemical Properties and Stability of Beta-Lactoglobulin-Stabilized Oil-in-Water Emulsions
Journal of Agricultural & Food Chemistry (2004)
  • Y S Gu
  • Eric A Decker, University of Massachusetts - Amherst
  • D. Julian McClements, University of Massachusetts - Amherst
Abstract

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

Disciplines
Publication Date
June 2, 2004
Publisher Statement
DOI: 10.1021/jf0352834
Citation Information
Y S Gu, Eric A Decker and D. Julian McClements. "Influence of pH and Iota-Carrageenan Concentration on Physicochemical Properties and Stability of Beta-Lactoglobulin-Stabilized Oil-in-Water Emulsions" Journal of Agricultural & Food Chemistry Vol. 52 Iss. 11 (2004)
Available at: http://works.bepress.com/djulian_mcclements/179/