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Volumn 42, Issue 3-4, 2005, Pages 235-243

Physicochemical behavior of oil-in-water emulsions: Influence of milk protein mixtures, glycerol ester mixtures and fat characteristics

(4) Granger, C a,b Barey, P b Veschambre, P a Cansell, M a

a ISTAB (France)

b Business Line Texturant Systems France SAS (France)

Author keywords

Milk proteins; Mono di glycerides; Oil in water emulsion; Protein displacement; Stability; Vegetable oils

Indexed keywords

AGGLOMERATION; AGING OF MATERIALS; CASEIN; EMULSIFICATION; ESTERS; GLYCEROL; HYDROGENATION; MOLECULAR WEIGHT; OILS AND FATS; RHEOLOGY; VISCOSITY;

FUNCTIONAL DAIRY PROTEINS (FDP); MONO-DI-GLYCERIDE MIXTURES (MDG); OIL-IN-WATER EMULSIONS; SKIM MILK POWDER (SMP);

PROTEINS;

ACYLGLYCEROL; CASEIN; ESTER DERIVATIVE; GLYCEROL; OIL; WATER;

ADSORPTION; ARTICLE; CHEMICAL INTERACTION; DAIRY PRODUCT; ELASTICITY; EMULSION; FLOW KINETICS; HYDROGENATION; MILK; MOLECULAR SIZE; MOLECULAR WEIGHT; PHYSICAL CHEMISTRY; PRIORITY JOURNAL; PROTEIN INTERACTION; RACEMIC MIXTURE; VISCOSITY;

CHEMISTRY, PHYSICAL; EMULSIONS; FATS; GLYCEROL; MILK PROTEINS; OILS; PARTICLE SIZE; PLANT OILS; RHEOLOGY; WATER;

EID: 18844414306 PISSN: 09277765 EISSN: None Source Type: Journal
DOI: 10.1016/j.colsurfb.2004.09.006 Document Type: Article

Times cited : (29)

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