Stabilization of carbon dioxide-in-water emulsions by proteins†
Brent S. Murray,Eric Dickinson,Daniel A. Clarke,Christopher M. Rayner
Chemical Communications Pub Date : 02/20/2006 00:00:00 , DOI:10.1039/B515700E
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.
