Synergistic effects of polyglycerol ester of polyricinoleic acid and sodium caseinate on the stabilisation of water-oil-water emulsions

Food Hydrocolloids

Volumn 20, Issue 2-3 SPEC. ISS., 2006, Pages 261-268

  Su, Jiahong ^a   Flanagan, John ^a   Hemar, Yacine ^b,c   Singh, Harjinder ^a  

^a MASSEY UNIVERSITY   (New Zealand)

^b MASSEY UNIVERSITY   (New Zealand)

^c FONTERRA RESEARCH CENTRE   (New Zealand)

Author keywords

Milk proteins; Multiple emulsions; PGPR; Stability

Indexed keywords

DROPS; EMULSIFICATION; EMULSIONS; ESTERS; SODIUM; SODIUM COMPOUNDS; SOYBEAN OIL; SURFACE ACTIVE AGENTS;

DROPLETS SIZES; MILK PROTEIN; MULTIPLE EMULSIONS; POLYGLYCEROL ESTER OF POLYRICINOLEIC ACID; POLYGLYCEROL ESTERS; PRIMARY WATER; SODIUM CASEINATE; SYNERGISTIC EFFECT; WATER-IN-OIL EMULSIONS; WATER-OIL-WATER EMULSION;

STABILITY;

GLYCINE MAX;

EID: 25844461706     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2004.03.010     Document Type: Conference Paper

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