Influence of pH and Heating on Physicochemical Properties of Whey Protein-Stabilized Emulsions Containing a Nonionic Surfactant

Journal of Agricultural and Food Chemistry

Volumn 46, Issue 10, 1998, Pages 3936-3942

  Demetriades, Kyros ^a   McClements, D Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Competitive adsorption; Emulsions; pH; Tween 20; Whey protein isolate

Indexed keywords

GLYCINE MAX;

EID: 0000808775     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf980463c     Document Type: Article

References (50)

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