Destabilization of Oil-in-Water Emulsions Formed Using Highly Hydrolyzed Whey Proteins

Journal of Agricultural and Food Chemistry

Volumn 46, Issue 1, 1998, Pages 84-90

  Agboola, Samson O ^a   Singh, Harjinder ^a   Munro, Peter A ^a   Dalgleish, Douglas G ^b   Singh, Anne M ^c  

^a MASSEY UNIVERSITY   (New Zealand)

^b UNIVERSITY OF GUELPH   (Canada)

^c NEW ZEALAND DAIRY RESEARCH INSTITUTE   (New Zealand)

Author keywords

Destabilization; Emulsions; Homogenization; Hydrolysate; Mechanisms

Indexed keywords

EID: 0002018809     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf970365b     Document Type: Article

References (34)

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