Influence of hydrolysed lecithin addition on protein adsorption and heat stability of a sterilised coffee cream simulant

International Dairy Journal

Volumn 15, Issue 12, 2005, Pages 1235-1243

  Van Der Meeren, Paul ^a   El Bakry, Mamdouh ^a   Neirynck, Nico ^a   Noppe, Pascal ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

Coffee cream; Heat stability; Hydrolysed lecithin; Phospholipids

Indexed keywords

COMPOSITION; EMULSIONS; PHOSPHOLIPIDS; PROTEINS;

COFFEE CREAM; HEAT STABILITY; HYDROLYSED LECTIN; MILK COMPOSITION;

HYDROLYSIS;

GLYCINE MAX;

EID: 24044530910     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2004.12.007     Document Type: Article

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