Comparison of the concentration-dependent emulsifying properties of protein products containing aggregated and non-aggregated milk protein

International Dairy Journal

Volumn 9, Issue 10, 1999, Pages 693-701

  Euston, Stephen R ^a   Hirst, Robyn L ^a  

^a NEW ZEALAND DAIRY RESEARCH INSTITUTE   (New Zealand)

Author keywords

Creaming stability; Emulsifying ability; Emulsion; Milk protein; Protein adsorption

Indexed keywords

ADSORPTION; ALPHA CASEIN; BETA CASEIN; CASEINATE; EMULSIFYING AGENT; EMULSION; FLOCCULATION; MILK PROTEIN; MILK; MOLECULAR SIZE; MOLECULAR WEIGHT; PROTEIN AGGREGATION; PROTEIN PRODUCT; WHEY;

EID: 0033450843     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(99)00138-7     Document Type: Article

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