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蛋黄悬浮液在阴离子多糖添加后相分离行为研究.pdfVIP

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  • 2025-08-29 发布于北京
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蛋黄悬浮液在阴离子多糖添加后相分离行为研究.pdf

    CarbohydratePolymers117(2015)297–303

    ContentslistsavailableatScienceDirect

    CarbohydratePolymers

    journalhomepage:

    Phaseseparationbehaviorofeggyolksuspensionsafteranionic

    polysaccharidesaddition

    SaharNavidghasemizad,FeralTemelli∗,JianpingWu∗

    4-10,Agriculture/ForestryCentre,DepartmentofAgricultural,FoodandNutritionalScience,UniversityofAlberta,Edmonton,AB,CanadaT6G2P5

    articleinfo

    Articlehistory:Theobjectivesofthisstudyweretounderstandtheinteractionsweenthreeanionicpolysaccharides

    Received13October2013(gumarabic,xanthangumandi-carrageenan)andeggyolkatpH3,5,6,8,10andpossiblephasesep-

    Receivedinrevisedform9April2014arationbehavior.Zetapotentialofeggyolkwasnotaffectedbygumarabicadditionwhileitbecame

    Accepted29August2014

    moreneiveatpH5afterxanthangumandi-carrageenanaddition.Theparticizeofi-carrageenan

    Availableonline22September2014

    yolksuspensionwasconsiderablyhigherthantheotherpolysaccharideyolksuspensionsatpHbelow6

    butwasdramaticallydecreasedatalkalinepH.Mostpolysaccharideyolksuspensionsformedeithera

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