SCOPUS 정보 검색 플랫폼

Food Hydrocolloids

Volumn 14, Issue 4, 2000, Pages 337-346

Influence of calcium chloride addition on the properties of emulsions stabilized by whey protein concentrate

(2) Ye, A a Singh, H a

a MASSEY UNIVERSITY (New Zealand)

Author keywords

Adsorption; CaCl2; Oil in water emulsion; Sodium caseinate; Stability

Indexed keywords

CALCIUM CHLORIDE; EMULSIFICATION; EMULSIONS; PROTEINS; SODIUM;

CONCENTRATE EMULSIONS; CREAMING STABILITY; OIL-IN-WATER; OIL-IN-WATER EMULSION; PROPERTIES OF EMULSIONS; PROTEIN CONCENTRATIONS; SODIUM CASEINATE; SURFACE PROTEINS; WATER EMULSION; WHEY PROTEINS CONCENTRATE;

STABILITY;

CALCIUM CHLORIDE; MEMBRANE PROTEIN; PROTEIN; WATER OIL CREAM;

ADSORPTION; ARTICLE; CONFOCAL MICROSCOPY; EMULSION; PARTICLE SIZE; PROTEIN AGGREGATION; PROTEIN ANALYSIS; PROTEIN STABILITY; WHEY;

EID: 0033825140 PISSN: 0268005X EISSN: None Source Type: Journal
DOI: 10.1016/S0268-005X(00)00010-2 Document Type: Article

Times cited : (74)

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