Composition of interfacial layers in complex food emulsions before and after aeration: Effect of egg to milk protein ratio

Journal of Dairy Science

Volumn 88, Issue 1, 2005, Pages 30-39

  Martinet, V ^a   Valentini, C ^b   Casalinho, J ^b   Schorsch, C ^b   Vaslin, S ^b   Courthaudon, J L ^a  

^a UNIVERSITÉ D'ANGERS   (France)

^b DANONE RESEARCH   (France)

Author keywords

Adsorption; Milk and egg protein; Oil water interface; Whipped emulsion

Indexed keywords

EID: 12144252810     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(05)72659-X     Document Type: Article

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