Factors affecting fat droplet aggregation in whipped frozen protein-stabilized emulsions

Food Hydrocolloids

Volumn 19, Issue 3, 2005, Pages 503-511

  Relkin, P ^a   Sourdet, S ^a  

^a AGROPARISTECH   (France)

Author keywords

Adsorbed proteins; Casein; Crystalline fat; DSC; Emulsions; Partial coalescence; Protein denaturation; Whey proteins; Whipped creams

Indexed keywords

AGGLOMERATION; CRYSTALLINE MATERIALS; DENATURATION; DROPS; EMULSIFICATION; EMULSIONS; FREEZING;

ADSORBED PROTEIN; CRYSTALLINE FAT; DROPLET AGGREGATION; DSC; FAT CONTENTS; FAT DROPLETS; PARTIAL COALESCENCE; PROTEIN DENATURATION; WHEY PROTEINS; WHIPPED CREAM;

CASEIN;

CASEIN; FAT DROPLET; MEMBRANE PROTEIN; MILK PROTEIN; PROTEIN;

CONFERENCE PAPER; DENATURATION; EMULSION; FAT CONTENT; FREEZING; HEAT; HEAT TREATMENT; PROTEIN AGGREGATION; PROTEIN CONTENT; PROTEIN DENATURATION; PROTEIN QUALITY; PROTEIN STABILITY; SENSITIVITY ANALYSIS; THAWING; WHEY;

EID: 12344282739     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2004.10.015     Document Type: Conference Paper

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