Oil-in-water emulsions stabilized by sodium caseinate or whey protein isolate as influenced by glycerol monostearate

Journal of Food Science

Volumn 61, Issue 5, 1996, Pages 916-920

  Euston, Susan E ^a   Singh, Harjinder ^a   Munro, Peter A ^a   Dalgleish, Douglas G ^b  

^a MASSEY UNIVERSITY   (New Zealand)

^b UNIVERSITY OF GUELPH   (Canada)

Author keywords

competitive adsorption; glycerol monostearate; oil in water emulsion; sodium caseinate; whey protein

Indexed keywords

GLYCINE MAX;

EID: 0029960689     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1996.tb10901.x     Document Type: Article

References (25)

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