Influence of pH and iota-carrageenan concentration on physicochemical properties and stability of beta-lactoglobulin-stabilized oil-in-water emulsions |
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| Authors: | Gu Yeun Suk Decker Eric A McClements D Julian |
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| Affiliation: | Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA. yeunsuk@foodsci.umass.edu |
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| 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
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