Output details
13 - Electrical and Electronic Engineering, Metallurgy and Materials
Glyndŵr University
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Article title
Improved Sugar Beet Pectin-Stabilized Emulsions through Complexation with Sodium Caseinate
Type
D - Journal article
Title of journal
Journal of Agricultural and Food Chemistry
Article number
-
Volume number
61
Issue number
6
First page of article
1388
ISSN of journal
1520-5118
Year of publication
2013
URL
-
Number of additional authors
3
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
No
Double-weighted statement
-
Reserve for a double-weighted output
No
Non-English
No
English abstract
-