Temperature cycling stability of pre-heated acidified whey protein-stabilised o/w emulsion gels in relation to the internal surface area of the emulsion

Food Hydrocolloids

Volumn 20, Issue 2-3 SPEC. ISS., 2006, Pages 245-252

  Kiokias, Sotirios ^a,b   Bot, Arjen ^a  

^a UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

^b EFET   (Greece)

Author keywords

Droplet size; Emulsion gel; Firmness; Partial coalescence; Pulsed field gradient (pfg) NMR; Reversed phase HPLC (RP HPLC)

Indexed keywords

DROPS; EMULSIFICATION; EMULSIONS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

DROPLETS SIZES; EMULSION GEL; FIRMNESS; O/W EMULSIONS; PARTIAL COALESCENCE; PULSED FIELD GRADIENT NMR; REVERSED PHASE HPLC; TEMPERATURE CYCLING; WHEY PROTEINS;

PROTEINS;

EID: 25844508508     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2005.02.016     Document Type: Conference Paper

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