Influence of calcium, magnesium, or potassium ions on the formation and stability of emulsions prepared using highly hydrolyzed whey proteins

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 5, 2000, Pages 1598-1604

  Ramkumar, C ^a   Singh, Harjinder ^a   Munro, Peter A ^a   Singh, Anne M ^b  

^a MASSEY UNIVERSITY   (New Zealand)

^b NEW ZEALAND DAIRY RESEARCH INSTITUTE   (New Zealand)

Author keywords

Creaming; Droplet sizes; Emulsions; Hydrolysate; Lecithin

Indexed keywords

CALCIUM; CALCIUM ION; DIVALENT CATION; MAGNESIUM; MAGNESIUM ION; MILK PROTEIN; MINERAL; PHOSPHATIDYLCHOLINE; POTASSIUM; POTASSIUM CHLORIDE; POTASSIUM ION; PROTEIN; WHEY ACIDIC PROTEINS;

ARTICLE; CHEMISTRY; CONFOCAL LASER MICROSCOPY; EMULSION; FLOCCULATION; HYDROLYSIS; LIGHT SCATTERING; PARTICLE SIZE; WHEY;

EID: 0034079816     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf990792k     Document Type: Article

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