Improvement of emulsifying properties of milk proteins with κ or λ carrageenan: effect of pH and ionic strength

2011 ◽  
Vol 46 (3) ◽  
pp. 535-541 ◽  
Author(s):  
Edith Mena-Casanova ◽  
Alfonso Totosaus
Keyword(s):  
Ionic Strength ◽  
Milk Proteins ◽  
Emulsifying Properties ◽  
Effect Of Ph

Effect of pH and ionic strength on the emulsifying properties of two Octenylsuccinate starches in comparison with gum Arabic

2018 ◽  
Vol 76 ◽  
pp. 96-102 ◽  
Author(s):  
Yafeng Xu ◽  
Chan Wang ◽  
Xiong Fu ◽  
Qiang Huang ◽  
Bin Zhang
Keyword(s):  
Ionic Strength ◽  
Gum Arabic ◽  
Emulsifying Properties ◽  
Effect Of Ph

Emulsifying properties of basil seed gum: Effect of pH and ionic strength

2016 ◽  
Vol 52 ◽  
pp. 838-847 ◽  
Author(s):  
Seyed H. Hosseini-Parvar ◽  
Joenalyn P. Osano ◽  
Lara Matia-Merino
Keyword(s):  
Ionic Strength ◽  
Emulsifying Properties ◽  
Effect Of Ph ◽  
Basil Seed Gum ◽  
Seed Gum

scholarly journals The effect of pH and ionic strength of dissolution media on in-vitro release of two model drugs of different solubilities from HPMC matrices

2013 ◽  
Vol 111 ◽  
pp. 384-391 ◽  
Author(s):  
Kofi Asare-Addo ◽  
Barbara R. Conway ◽  
Hassan Larhrib ◽  
Marina Levina ◽  
Ali R. Rajabi-Siahboomi ◽  
...  
Keyword(s):  
Ionic Strength ◽  
In Vitro Release ◽  
Effect Of Ph ◽  
Vitro Release

Sorption of Eu(III) and Am(III) on attapulgite: effect of pH, ionic strength and fulvic acid

2010 ◽  
Vol 98 (1) ◽  
Author(s):  
Qiao Hui Fan ◽  
M. L. Zhang ◽  
Y. Y. Zhang ◽  
K. F. Ding ◽  
Z. Q. Yang ◽  
...  
Keyword(s):  
Ionic Strength ◽  
Fulvic Acid ◽  
Effect Of Ph
Sign in / Sign up

Export Citation Format

Share Document