Production and Characterization of Oil-in-Water Emulsions Containing Droplets Stabilized by β-Lactoglobulin−Pectin Membranes

By L. Moreau, Kim Hj, E. Decker, D. McClements. 2003

153 citations recorded by the source corpus.

Subfields: Biomaterials, Food Science, Materials Chemistry

View Paper: https://www.semanticscholar.org/paper/cb7d730401be5f4fb1554505fd9d0b10ac13ec35

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Biomaterials

1. Demet Guzey
2. D. McClements
3. E. Decker

In Food Science

1. D. McClements
2. J. Weiss
3. Demet Guzey
4. E. Decker
5. Yeonhwa Park
6. E. Dickinson
7. U. Klinkesorn
8. Hadar Arnon-Rips

In Materials Chemistry

1. D. McClements
2. Demet Guzey
3. J. Weiss
4. E. Decker
5. U. Klinkesorn
6. E. Dickinson
7. Jiajia Rao
8. Hadar Arnon-Rips

Citations in the corpus

• Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods (2009, background): “Under certain circumstances, emulsions containing oil droplets surrounded by multi-layer interfaces have been found to have better stability to environmental stresses than conventional oilin-water emulsions with single-layer interfaces (Guzey et al., 2004; Harnsilawat et al., 2006; 2006; Ogawa et al”
• Formation, stability and properties of multilayer emulsions for application in the food industry. (2006, methodology): “Pectin has also been shown to adsorb strongly to βlactoglobulin-coated droplets at pH values from 3 to 5 [11,13], which was attributed to the electrostatic attraction between the anionic polysaccharides and the cationic droplets.”