Effect of high pressure on the emulsifying behaviour of β-lactoglobulin

Food Hydrocolloids

Volumn 10, Issue 2, 1996, Pages 213-219

  Galazka, Vanda B ^a   Dickinson, Eric ^b   Ledward, Dave A ^a  

^a UNIVERSITY OF READING   (United Kingdom)

^b UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

DROPS; EFFICIENCY; EMULSIFICATION; HIGH PRESSURE EFFECTS; PROTEINS;

DROPLETS SIZES; EFFECT OF HIGH PRESSURE; EMULSION STABILITY; HIGH PRESSURE; LACTOGLOBULIN; NATIVE PROTEINS; NEUTRAL PH; OIL-IN-WATER; STORAGE TIME; WATER EMULSION;

EMULSIONS;

EID: 0000227677     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(96)80037-3     Document Type: Article

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