Interfacial compositions, microstructure and stability of oil-in-water emulsions formed with mixtures of milk proteins and κ-carrageenan: 2. Whey protein isolate (WPI)

Food Hydrocolloids

Volumn 17, Issue 4, 2003, Pages 549-561

  Singh, Harjinder ^a   Tamehana, Michelle ^a   Hemar, Yacine ^a   Munro, Peter A ^a  

^a MASSEY UNIVERSITY   (New Zealand)

Author keywords

Creaming stability; Emulsions; Flocculation; Rheology; Whey protein isolate; Carrageenan

Indexed keywords

CARRAGEENAN; FAT DROPLET; MILK PROTEIN; OIL; SOYBEAN OIL; UNCLASSIFIED DRUG; WATER; WHEY PROTEIN ISOLATE;

AQUEOUS SOLUTION; CHEMICAL COMPOSITION; CHEMICAL STRUCTURE; CONFERENCE PAPER; CREAMING; ELECTRICITY; EMULSION; FLOCCULATION; FLOW KINETICS; MOLECULAR STABILITY; PARTICLE SIZE; PH; PHASE TRANSITION; PLASTICITY; SHEAR RATE; SURFACE PROPERTY; VISCOSITY; WHEY;

EID: 0037685266     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(03)00016-X     Document Type: Conference Paper

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