Orthokinetic flocculation of caseinate-stabilized emulsions: Influence of calcium concentration, shear rate, and protein content

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 2, 2000, Pages 198-203

  Schokker, Erix P ^a,b   Dalgleish, Douglas G ^a,c  

^a UNIVERSITY OF GUELPH   (Canada)

^b TNO   (Netherlands)

^c CIRDC   (France)

Author keywords

Calcium induced flocculation; Caseinate stabilized emulsions; Orthokinetic flocculation; Shear

Indexed keywords

CALCIUM; CASEIN; CHELATING AGENT; PROTEIN;

ARTICLE; EMULSION; FLOCCULATION; KINETICS; MOLECULAR DYNAMICS; MOLECULAR STABILITY; PROTEIN CONTENT; SHEAR RATE; SOYBEAN;

CALCIUM; CASEINS; CHELATING AGENTS; EMULSIONS; FLOCCULATION; KINETICS; PROTEINS; SOYBEANS;

GLYCINE MAX;

EID: 0033998736     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9904113     Document Type: Article

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