Enzymatic Hydrolysis of Milk Proteins Used for Emulsion Formation. 2. Effects of Calcium, pH, and Ethanol on the Stability of the Emulsions

Journal of Agricultural and Food Chemistry

Volumn 44, Issue 11, 1996, Pages 3637-3642

  Agboola, Samson O ^a   Dalgleish, Douglas G ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Adsorption; Aggregation; Instability; Oil in water emulsions; Peptides; Proteins

Indexed keywords

EID: 0005346482     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf960304y     Document Type: Article

References (14)

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