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Issue 13, 2006
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Stabilization of carbon dioxide-in-water emulsions by proteins

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Abstract

At CO2 pressures between 40 and 100 bar, we have succeeded in creating very stable carbon dioxide-in-water emulsions using a relatively inexpensive and innocuous protein (principally β-lactoglobulin) as the sole emulsifying agent.

Graphical abstract: Stabilization of carbon dioxide-in-water emulsions by proteins

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Publication details

The article was received on 04 Nov 2005, accepted on 01 Feb 2006 and first published on 20 Feb 2006


Article type: Communication
DOI: 10.1039/B515700E
Citation: Chem. Commun., 2006,0, 1410-1412
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    Stabilization of carbon dioxide-in-water emulsions by proteins

    B. S. Murray, E. Dickinson, D. A. Clarke and C. M. Rayner, Chem. Commun., 2006, 0, 1410
    DOI: 10.1039/B515700E

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