Properties and stability of oil-in-water emulsions stabilized by coconut skim milk proteins

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 14, 2005, Pages 5747-5753

  Onsaard, Ekasit ^a   Vittayanont, Manee ^a   Srigam, Sukoncheun ^b   McClements, D Julian ^c  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b KASETSART UNIVERSITY   (Thailand)

^c UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Coconut protein; Coconut skim milk protein; Isoelectric precipitation; Oil in water emulsion; Protein concentrate; Protein isolate; Ultrafiltration

Indexed keywords

CORN OIL; MILK PROTEIN; SODIUM CHLORIDE; VEGETABLE PROTEIN; WATER; WHEY PROTEIN;

ARTICLE; CHEMISTRY; COCONUT; COMPARATIVE STUDY; DRUG STABILITY; EMULSION; FRUIT; HEAT; ISOELECTRIC POINT; PH; PHYSICAL CHEMISTRY; SOLUBILITY;

CHEMISTRY, PHYSICAL; COCOS; CORN OIL; DRUG STABILITY; EMULSIONS; FRUIT; HEAT; HYDROGEN-ION CONCENTRATION; ISOELECTRIC POINT; MILK PROTEINS; PLANT PROTEINS; SODIUM CHLORIDE; SOLUBILITY; WATER;

ZEA MAYS;

EID: 22544463640     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf050312r     Document Type: Article

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