Emulsifying Properties of Whey Protein and Casein Composite Blends

Journal of Dairy Science

Volumn 74, Issue 10, 1991, Pages 3318-3325

  Britten, Michel ^a   Giroux, Hélène J ^a  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

CAS; casein; emulsion; sodium caseinate; whey; whey protein isolate; WPI

Indexed keywords

EID: 0001627202     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(91)78519-6     Document Type: Article

References (22)

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10. Use of velocity of ultrasound to monitor gravitational separation in dispersions
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16. Manufacture of casein, caseinates and co-precipitates
17. Emulsifying properties of proteins: evaluation of a turbidimetric technique
18. The role of proteins in the stabilization of emulsions
19. Milk fat globule membrane proteins in aseptically packed ultra-heat-treated milk: changes during storage