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13 - Electrical and Electronic Engineering, Metallurgy and Materials

Glyndŵr University

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Output 29 of 64 in the submission

Article title

Improved Sugar Beet Pectin-Stabilized Emulsions through Complexation with Sodium Caseinate

Type

D - Journal article

DOI

10.1021/jf304658q

Title of journal

Journal of Agricultural and Food Chemistry

Article number

Volume number

Issue number

First page of article

1388

ISSN of journal

1520-5118

Year of publication

2013

URL

Number of additional authors

Additional information

Sugar beet pectin is one of the natural food emulsifiers proposed for application in oil in water emulsions. Its emulsion stability is sometimes considered to be poor compared to other natural emulsifiers particularly after heating. This paper reports on a method to significantly enhance the stability of sugar beet pectin stabilised emulsions through complexation with protein (sodium casinate). A mechanistic model for this complexation is proposed. The results could potentially lead to wider applications in the beverage industry.

Interdisciplinary

Cross-referral requested

Research group

None

Proposed double-weighted

Double-weighted statement

Reserve for a double-weighted output

Non-English

English abstract