Interfacial interactions in edible emulsion films from whey protein isolate

Food Hydrocolloids

Volumn 11, Issue 3, 1997, Pages 245-252

  Fairley, Peter ^a,b   Krochta, John M ^a   German, J Bruce ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b UNILEVER RESEARCH   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EMULSIFICATION; LIGHT SCATTERING; PARTICLE SIZE; SODIUM DODECYL SULFATE; SULFUR COMPOUNDS;

GRAVIMETRIC METHODS; INTERFACIAL COMPOSITION; INTERFACIAL INTERACTION; LASER-LIGHT SCATTERING; LIGHT SCATTERING METHOD; PARTICLES SIZES; SODIUM DODECYL SULPHATE; TRIOLEIN; WATER VAPOR PERMEABILITY; WHEY PROTEIN ISOLATE;

PROTEINS;

EID: 21744462476     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(97)80053-7     Document Type: Article

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