Influence of retorting (121°C for 15 min), before or after emulsification, on the properties of calcium caseinate oil-in-water emulsions

Food Chemistry

Volumn 80, Issue 1, 2003, Pages 61-69

  Srinivasan, Magesh ^a   Singh, H ^a   Munro, P A ^a  

^a MASSEY UNIVERSITY   (New Zealand)

Author keywords

Adsorption, Stability; Calcium caseinate; Emulsion; Heating

Indexed keywords

CALCIUM CASEINATE; CALCIUM DERIVATIVE; CASEIN; PEPTIDE DERIVATIVE; SOYBEAN OIL; UNCLASSIFIED DRUG; WATER OIL CREAM;

ADSORPTION; ARTICLE; AUTOCLAVE; CONCENTRATION (PARAMETERS); EMULSION; HEAT TREATMENT; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN DEGRADATION; PROTEIN POLYMERIZATION; PROTEIN STABILITY; TEMPERATURE DEPENDENCE;

EID: 0037210699     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(02)00238-8     Document Type: Article

References (12)

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