Stability of emulsions containing sodium caseinate and dextran sulfate: Relationship to complexation in solution

Burgess, 1990, Practical analysis of complex coacervate systems, Journal of Colloid and Interface Science, 140, 227, 10.1016/0021-9797(90)90338-O Dalgleish, 1997, Stabilization of protein-based emulsions by means of interacting polysaccharides, 236 de Kruif, 2001, Polysaccharide–protein interactions, Food Hydrocolloids, 15, 555, 10.1016/S0268-005X(01)00076-5 de Kruif, 2004, Complex coacervation of proteins and anionic polysaccharides, Current Opinion in Colloid and Interface Science, 9, 340, 10.1016/j.cocis.2004.09.006 Demetriades, 1998, Influence of dextran sulfate and NaCl on the flocculation of oil-in-water emulsions stabilized by a non-ionic surfactant, Journal of Agricultural and Food Chemistry, 46, 3929, 10.1021/jf980336g Dickinson, 1996, Biopolymer interactions in emulsion systems: Influences on creaming, flocculation and rheology, 197 Dickinson, 1998, Stability and rheological implications of electrostatic milk protein–polysaccharide interactions, Trends in Food Science and Technology, 9, 347, 10.1016/S0924-2244(98)00057-0 Dickinson, 2003, Hydrocolloids at interfaces and the influence on the properties of dispersed systems, Food Hydrocolloids, 17, 25, 10.1016/S0268-005X(01)00120-5 Dickinson, 1996, Rheology as a probe of protein–polysaccharide interactions in oil-in-water emulsions, Vol. 8, 181 Dickinson, 1997, Effect of ι-carrageenan on flocculation, creaming and rheology of a protein-stabilized emulsion, Journal of Agricultural and Food Chemistry, 45, 3799, 10.1021/jf970304d Dickinson, 1998, Influence of κ-carrageenan on the properties of a protein-stabilized emulsion, Food Hydrocolloids, 12, 417, 10.1016/S0268-005X(98)00055-1 Dickinson, 1992, Emulsifying properties of covalent protein–dextran hybrids, Colloids and Surfaces, 64, 299, 10.1016/0166-6622(92)80109-F Dickinson, 1998, Effect of high-methoxy pectin on properties of casein-stabilized emulsions, Food Hydrocolloids, 12, 425, 10.1016/S0268-005X(98)00057-5 Doublier, 2000, Protein–polysaccharide interactions, Current Opinion in Colloid and Interface Science, 5, 202, 10.1016/S1359-0294(00)00054-6 Ettelaie, 2005, Self-consistent-field studies of mediated steric interactions in mixed protein+polysaccharide solutions, 74 Gu, 2005, Influence of pH and carrageenan type on properties of β-lactoglobulin stabilized oil-in-water emulsions, Food Hydrocolloids, 19, 83, 10.1016/j.foodhyd.2004.04.016 Gu, 2005, Influence of environmental stresses on stability of oil-in-water emulsions containing droplets stabilized by β-lactoglobulin–ι-carrageenan membranes, Journal of Colloid and Interface Science, 286, 551, 10.1016/j.jcis.2005.01.051 Guzey, 2004, Factors influencing the production of o/w emulsions stabilized by β-lactoglobulin–pectin membranes, Food Hydrocolloids, 18, 967, 10.1016/j.foodhyd.2004.04.001 Guzey, 2006, Influence of environmental stresses on OAV emulsions stabilized by beta-lactoglobulin-pectin and beta-lactoglobulin-pectin-chitosan membranes produced by the electrostatic layer-by-layer deposition technique, Food Biophysics, 1, 30, 10.1007/s11483-005-9002-z Koppel, 1972, Analysis of macromolecular polydispersity in intensity correlation spectroscopy: The method of cumulants, Journal of Chemical Physics, 57, 4814, 10.1063/1.1678153 Langendorff, 2000, Effects of carrageenan type on the behaviour of carrageenan/milk mixtures, Food Hydrocolloids, 14, 273, 10.1016/S0268-005X(99)00064-8 Matia-Merino, 2004, High-sugar-content acid-induced caseinate gels and emulsion gels: Influence of low-methoxyl pectin, Vol. 12, 461 Matia-Merino, 2004, Effects of low-methoxyl amidated pectin and ionic calcium on rheology and microstructure of acid-induced sodium caseinate gels, Food Hydrocolloids, 18, 271, 10.1016/S0268-005X(03)00083-3 Mattison, 1998, Complex formation between bovine serum albumin and strong polyelectrolytes: Effects of polymer charge density, Journal of Physical Chemistry B, 102, 3830, 10.1021/jp980486u Moreau, 2003, Production and characterization of oil-in-water emulsions containing droplets stabilized by β-lactoglobulin–pectin membranes, Journal of Agricultural and Food Chemistry, 51, 6612, 10.1021/jf034332+ Pasika, 1962, The viscosity behaviour of linear and branched dextran sulfates, Journal of Polymer Science, 57, 301, 10.1002/pol.1962.1205716523 Pongsawatmanit, 2006, Influence of alginate, pH and ultrasound treatment on palm oil-in-water emulsions stabilized by β-lactoglobulin, Colloids and Surfaces A, 287, 59, 10.1016/j.colsurfa.2006.03.022 Schmitt, 1998, Structure and technofunctional properties of protein–polysaccharide complexes: A review, Critical Reviews in Food Science and Nutrition, 38, 689, 10.1080/10408699891274354 Schmitt, 1999, Complex coacervation between β-lactoglobulin and acacia gum in aqueous medium, Food Hydrocolloids, 13, 483, 10.1016/S0268-005X(99)00032-6 Singh, 2003, Interfacial compositions, microstructures and properties of oil-in-water emulsions formed with mixtures of milk proteins and κ-carrageenan. 1. Sodium caseinate, Food Hydrocolloids, 17, 539, 10.1016/S0268-005X(03)00026-2 Surh, 2006, Influence of pH and pectin type on properties and stability of sodium-caseinate stabilized oil-in-water emulsions, Food Hydrocolloids, 20, 607, 10.1016/j.foodhyd.2005.07.004 Syrbe, 1998, Polymer science concepts in dairy systems—an overview of milk protein and food hydrocolloid interaction, International Dairy Journal, 8, 179, 10.1016/S0958-6946(98)00041-7 Tuinier, 1999, Phase separation, creaming, and network formation of oil-in-water emulsions induced by an exocellular polysaccharide, Journal of Colloid and Interface Science, 218, 201, 10.1006/jcis.1999.6327 Turgeon, 2003, Protein–polysaccharide interactions: Phase-ordering kinetics, thermodynamic and structural aspects, Current Opinion in Colloid and Interface Science, 8, 401, 10.1016/S1359-0294(03)00093-1 Wainerman, 1975, Wechselwirkung zwischen Proteinen und sauren Polysacchariden, Die Nahrung, 19, 929, 10.1002/food.19750190926 Weinbreck, 2003, Complex coacervation of whey proteins and gum arabic, Biomacromolecules, 4, 293, 10.1021/bm025667n Weinbreck, 2004, Microencapsulation of oils using whey protein/gum arabic coacervates, Journal of Microencapsulation, 21, 667, 10.1080/02652040400008499 Weinbreck, 2004, Complexation of whey proteins with carrageenan, Journal of Agricultural and Food Chemistry, 52, 3550, 10.1021/jf034969t Weinbreck, 2004, Diffusivity of whey protein and gum arabic in their coacervates, Langmuir, 20, 6389, 10.1021/la049908j Ye, 2006, Formation of stable nanoparticles via electrostatic complexation between sodium caseinate and gum arabic, Biopolymers, 82, 121, 10.1002/bip.20465