Formation of sunflower oil emulsions stabilized by whey proteins with high-pressure homogenization (up to 350 MPa): Effect of pressure on emulsion characteristics

International Journal of Food Science and Technology

Volumn 37, Issue 3, 2002, Pages 263-269

  Desrumaux, Anne ^a   Marcand, Julie ^a  

^a LUNAM UNIVERSITÉ   (France)

Author keywords

Droplet size; Emulsification; Microdifferential scanning calorimetry; Protein adsorption; Viscosity

Indexed keywords

HIGH-PRESSURE HOMOGENIZATION;

ADSORPTION; DIFFERENTIAL SCANNING CALORIMETRY; EMULSIONS; HIGH PRESSURE EFFECTS; LASER BEAM EFFECTS; LIGHT SCATTERING; MODIFICATION; PROTEINS; RHEOMETERS;

VEGETABLE OILS;

HELIANTHUS;

EID: 0038157337     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2002.00565.x     Document Type: Article

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