Rheological properties of oil-in-water emulsions formed with milk protein concentrate

Journal of Texture Studies

Volumn 36, Issue 3, 2005, Pages 289-302

  Hemar, Y ^a,c   Hall, C E ^a   Singh, H ^b  

^a MASSEY UNIVERSITY   (New Zealand)

^b MASSEY UNIVERSITY   (New Zealand)

^c FONTERRA RESEARCH CENTRE   (New Zealand)

Author keywords

Emulsion; Microstructure; Milk protein concentrate; Rheology

Indexed keywords

EID: 23244435709     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2005.00017.x     Document Type: Article

References (5)

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2. DYBOWSKA, B.E. 2001. The effects of processing conditions on the rheology and physico-chemical properties of milk protein-stabilized O/W emulsions. Milchwissenschaft 56, 63-66.
3. EUSTON, S.R. and HIRST, R.L. 1999. Comparison of the concentration- dependent emulsifying properties of protein products containing aggregated and non-aggregated milk protein. Int. Dairy J. 9, 693-701.
4. LAPASIN, R. and PRICL, S. 1995. Rheology of Industrial Polysaccharides: Theory and Applications, Blackie Academic and Professional, Glasgow.
5. MULVIHILL, D.M. 1992. Production, functional properties and utilization of milk protein products. In Advanced Dairy Chemistry, Vol 1, Proteins (P.F. Fox, ed.) pp. 369-404, Elsevier Applied Science, London.