Coalescence and flocculation in o/w emulsions of native and denatured whey soy proteins in comparison with soy protein isolates

Food Hydrocolloids

Volumn 19, Issue 3, 2005, Pages 595-604

  Palazolo, Gonzalo G ^a   Sorgentini, Delia A ^a   Wagner, Jorge R ^a  

^a FACULTAD DE CIENCIAS EXACTAS   (Argentina)

Author keywords

Backscattering; Coalescence and flocculation stability; Cream phase; o w Emulsions; Whey soy proteins

Indexed keywords

BACKSCATTERING; DENATURATION; DROPS; EMULSIFICATION; EMULSIONS; FLOCCULATION; HYDRATION; PARTICLE SIZE; PROTEINS; SODIUM CHLORIDE;

AQUEOUS PHASIS; COALESCENCE AND FLOCCULATION STABILITY; CREAM PHASE; O/W EMULSIONS; O=W EMULSIONS; PARTICLES SIZES; SODIUM CASEINATE; SOY PROTEIN; SOY PROTEIN ISOLATES; WHEY SOY PROTEIN;

STABILITY;

CASEINATE; EMULSIFYING AGENT; PROTEIN; SODIUM; SODIUM CHLORIDE; SOYBEAN PROTEIN; UNCLASSIFIED DRUG;

CALCULATION; CONFERENCE PAPER; CREAM; EMULSION; FLOCCULATION; FLOW KINETICS; GEL; PARTICLE SIZE; PROTEIN DENATURATION; PROTEIN ISOLATION; PROTEIN STABILITY; SENSIBILITY; STORAGE; WHEY; YOUNG MODULUS;

GLYCINE MAX;

EID: 12344309016     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2004.10.022     Document Type: Conference Paper

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