Stability of water-in-oil-emulsions containing phosphatidylcholine-depleted lecithin

Food Hydrocolloids

Volumn 19, Issue 3, 2005, Pages 635-640

  Knoth, Annett ^a   Scherze, Inta ^a   Muschiolik, Gerald ^a  

^a FRIEDRICH SCHILLER UNIVERSITY JENA   (Germany)

Author keywords

Droplet size distribution; Interfacial tension; Macromolecules; Milk proteins; Phosphatidylcholine depleted lecithin; W O emulsion

Indexed keywords

DROPS; EMULSIFICATION; EMULSIONS; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; PROTEINS; SIZE DISTRIBUTION; SUNFLOWER OIL;

AQUEOUS PHASIS; DROPLET SIZE DISTRIBUTIONS; DROPLETS SIZES; MILK PROTEIN; PHOSPHATIDYL CHOLINE; PHOSPHATIDYLCHOLINE DEPLETED LECITHIN; SODIUM CASEINATE; W/O EMULSIONS; WATER DROPLET SIZE; WHEY PROTEIN ISOLATE;

LECITHIN;

CASEINATE; EMULSIFYING AGENT; GELATIN; MILK PROTEIN; PHOSPHATIDYLCHOLINE; PROTEIN; SODIUM; SODIUM DERIVATIVE; SUNFLOWER OIL; UNCLASSIFIED DRUG; WATER; WATER OIL CREAM; XANTHAN;

AQUEOUS SOLUTION; CHEMICAL COMPOSITION; CONFERENCE PAPER; EMULSION; FLOW KINETICS; MACROMOLECULE; PARTICLE SIZE; PROTEIN AGGREGATION; PROTEIN STABILITY; SEDIMENTATION; STORAGE; SURFACE TENSION; VISCOSITY; WHEY;

HELIANTHUS;

EID: 12344293423     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2004.10.024     Document Type: Conference Paper

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