Aerating properties of emulsions stabilized by sodium caseinate and whey protein concentrate

Milchwissenschaft

Volumn 51, Issue 6, 1996, Pages 310-315

  Van Camp, J ^a   Van Calenberg, S ^a   Van Oostveldt, P ^a   Huyghebaert, A ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0030532747     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (18)

1. MITCHELL, J.R.: In Developments in Food Proteins-4 (Ed. B.J.F. Hudson) Elsevier Appl. Science, Essex (1982)
2. STAINSBY, G.: In Functional Properties of Food Macromolecules (Eds. J.R. Mitchell, D.A. Ledward) Elsevier Appl. Science, London (1986)
3. PATEL, P.D., FRY, J.C.: In Developments in Food Proteins-5 (Ed. B.J.F. Hudson) Elsevier Appl. Science, Essex (1982)
4. MULVIHILL, D.M., FOX, P.F.: Bull. IDF 209 3-11 (1987)
5. BROOKER, B.E.: Food Structure 12 115-122 (1993)
6. TIMMS, R.E.: In Fats in Food Products (Eds. D.P.J. Moran, K.K. Rajah) Blackie Academic & Professional, London (1994)
7. ANDERSON, M., NEEDS, E.C., MADDEN, J.K.: In Fats in Food Products (Eds. Moran, D.P.J., Rajah, K.K.) Blackie Academic & Professional, London (1994)
8. OORTWIJN, H., WALSTRA, P.: Neth. Milk Dairy J. 31 134 (1979)
9. GOFF, H.D., KINSELLA, J.E., JORDAN, W.J.: Dairy Sci. 72 385-397 (1989)
10. BRITTEN, M., GIROUX, H.J.: J. Dairy Sci. 74 3318-3325 (1991)
11. BROOKER, B.E.: Eur. Microsc. Analysis 14 7-9 (1991)
12. BLONK, J.C.G., VAN AALST, H.: Food Res. Intern. 26 297-311 (1993)
13. VAN CAMP, J., HUYGHEBAERT, A.: Lebensm. Wissensch.Techn. 28 111-117 (1995)
14. BUCHEIM, W.: Gordian 78 184-188 (1978)
15. GRAF, E., MULLER, H.R.: Milchwissenschaft 20 302-308 (1965)
16. BRAFOD, N.M., KROG, N.: J. Am. Oil Chem. Soc. 64 112-120 (1987)
17. BOODE, K.: Partial coalescence in oil-in-water emulsions. PhD Thesis Agricult. Univ. Wageningen, Netherlands (1992)
18. BRITTEN, M., GIROUX, H.J.: J. Agricult. Food Chem. 41 1187-1191 (1993)