Influence of pH and CaCl2 on the stability of dilute whey protein stabilized emulsions

Food Research International

Volumn 33, Issue 1, 2000, Pages 15-20

  Kulmyrzaev, Asylbek ^a   Chanamai, Ratjika ^a   McClements, D Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Aggregation; Calcium; Electrostatic interactions; Emulsion stability; pH

Indexed keywords

CALCIUM CHLORIDE; EMULSION; ISOELECTRIC POINT; PARTICLE SIZE; PH; PHYSICAL STABILITY; STABILIZING AGENT; WHEY PROTEIN; ZETA POTENTIAL;

EID: 0034011625     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(00)00018-1     Document Type: Article

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