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This study examines the influence of interfacial composition on the freeze–thaw stability of oil-in-water emulsions. Three 5% w/w oil-in-water emulsions (5mM phosphate buffer, pH 6.0) were prepared using the layer-by-layer electrostatic deposition method that had different interfacial compositions: (i) primary emulsion (β-Lg); secondary emulsion (β-Lg–ι-carrageenan); (iii) tertiary emulsion (β-Lg–ι-carrageenan–gelatin)...
The influence of molecular weight on the ability of fish gelatin (FG) to form and stabilize oil-in-water emulsions was examined. Low molecular weight fish gelatin (LMW–FG, ∼55kDa) and high molecular weight fish gelatin (HMW–FG, 120kDa) were used to prepare 20wt% corn oil-in-water emulsions (pH 3.0, 10mM imidazole-acetate buffer). Emulsions with monomodal particle size distributions and small mean...
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